By SA Pork
This hearty breakfast hash features tender pork shoulder goulash, seasoned with smoked paprika and cumin, baked with eggs, and topped with feta and cream cheese. The addition of bell peppers and onions adds extra flavour and nutrition. Enhanced with sun-dried tomato paste, chilli flakes, and fresh dill, this dish is a comforting and satisfying start to your day.
METHOD
Ingredients
Instructions
1. Add a generous dollop of oil to a pan, then add the diced pork goulash and fry until brown. Season with smoked paprika, ground cumin, salt, and black pepper.
2. Add the diced bell pepper and chopped onion to the pan and sauté until they are soft and fragrant.
3. Transfer the cooked pork and vegetable mixture to a baking tray. Create small wells in the mixture and break in the eggs. Crumble some feta cheese over the mixture, and add dollops of cream cheese. Drizzle with chilli oil. Bake for 10 minutes or until the eggs reach your desired consistency.
4. Once the hash is done, serve with dollops of sun-dried tomato paste, a sprinkle of chilli flakes, fresh dill, and fresh parsley or coriander.