Spicy Seshebo with Roast Butternut, Poached Eggs and Soft Tacos

This recipe makes a delicious brunch or dinner meal. Leftover roast veggies can be used in place of the butternut.  A tin of kidney beans or chickpeas can be added to the sauce to stretch the meal further.

Serves 4 – 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes


  • 30ml (2 tbsp) olive oil
  • 500g butternut, diced
  • 5ml (1 tsp) dried mixed herbs
  • 5ml (1 tsp) smoked paprika
  • 440g can Spicy Tomato Onion Relish
  • 100ml – 200ml vegetable stock
  • 4- 6 large eggs
  • handful fresh coriander, finely chopped

To Serve

  • Avocado guacamole or avocado slices
  • Pickled jalapeño (optional)
  • Fresh coriander.


  1. Preheat the oven to 220°C. Toss the butternut with the olive oil, dried herbs, and paprika and place in a single layer on a baking tray. Roast for 15 – 20 minutes until soft, cooked through and slightly charred.
  2. Heat the tomato onion relish in a deep frying pan, add the stock and cook on high for 5 minutes until bubbling, add the roast butternut.
  3. Reduce the heat to a simmer, break the eggs into the sauce and poach until the egg whites lose their opaqueness and the yolks are done to your liking.
  4. Heat the tacos according to instructions on the packet. Serve with the tacos, avocado guacamole or fresh avocado slices, jalapeño, and fresh coriander.