Vegetable Cups
Make these for school lunch boxes
Makes enough for: 12 vegetable cups
Ingredients
- 1 large sweet potato, peeled and cut into large chunks
- 15 mls olive oil, plus extra for sprinkling
- salt and freshly ground black pepper to season
- 1 red onion, finely diced
- 5 mls honey
- 5 mls paprika
- 1 x 400g tin butter beans, drained
- 6 sundried tomatoes, sliced
- 7 eggs
- 5 mls dried thyme
- fresh thyme to garnish (optional)
Method
- Preheat the oven to 200° Celsius
- Place the sweet potato into an ovenproof dish and sprinkle with olive oil
- Season well and place into the oven to bake for 30 minutes
- Heat the rest of the olive oil in a large frying pan over a medium temperature
- Add the onions and sauté until soft
- Add the honey and paprika and season
- Cook until the onions caramelize then tip in the butter beans
- Season, add the tomatoes and stir gently
- Take off the heat and set aside until the potatoes have cooked
- Once the potatoes have been removed from the oven cut them into smaller pieces (about the same size as the butter beans)
- Add to the bean mixture and gently stir to combine
- Season to taste then divide the mixture into a lined or sprayed muffin tin *
- Place the eggs into a mixing bowl and add the thyme
- Season and then whisk until completely slackened
- Fill each muffin cup to the top with the egg mixture
- Place into the oven and bake for 25 minutes
- Remove from the oven and allow to cool slightly before garnishing with fresh thyme (if using) and serving **
Notes
* silicone cups work best
** they can be served cold