Spiced cauliflower & egg bake with sweet mustard ketchup

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Cover the dates or sultanas in just-boiled water and set aside. Put the swede and onion on a large roasting tray in a single layer. Sprinkle with the curry powder, and some seasoning. Drizzle with the oil and toss to coat, then roast for 10 minutes. Add the cauliflower, stir well, and roast for 20 minutes more.

Step 2

Meanwhile, put the dates or sultanas and 120ml of the soaking water in a high-speed blender with the tomato purée and mustard. Blitz until smooth, adding a little more soaking water if needed.

Step 3

Add the cabbage to the roasting tray and stir, then return to the oven for 5 minutes. Make 4 dimples in the veg and break an egg into each. Return to the oven for 7-9 minutes more, or until the whites are set and the yolks are still a little runny. Serve with the ketchup.