Spiced Cauliflower, Egg & Veg Bake with Date Ketchup
4 dates, pitted and roughly chopped
1 swede, peeled and cut into 2cm chunks
1 large red onion, cut into eighths
1 tbsp ground coriander
½ tbsp nigella seeds
½ tbsp mild chilli powder
3 tbsp olive oil
1 small cauliflower (about 900g), broken into small even-sized florets
3 tbsp tomato purée
1 tsp English mustard
¼ Savoy cabbage, shredded
4 Free Range Eggs
Preheat the oven to 220ºC, gas mark 7. Cover the dates in just-boiled water and set aside. Put the swede and onion on a large roasting tray in a single layer. Sprinkle the coriander, nigella seeds, chilli 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 a further 20 minutes.
Meanwhile, put the dates 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.
Add the cabbage to the roasting tray and stir, then return to the oven for 5 minutes. Make 4 dents in the veg and break an egg into each. Return to the oven for a further 7-9 minutes, or until the white is set and the yolk is still a little runny. Serve with the ketchup.