I found this recipe, Sweet Potato Baked Eggs, in a cookbook called Honestly Healthy in a hurry – the busy food-lover’s cookbook by Natasha Corrett. There are quite a few recipes that I love from this book which I will be sharing with you over the next few weeks. To buy the cookbook scroll to the end of the recipe.
SWEET POTATO BAKED EGGS
Ingredients: serves 2
- 150g raw sweet potato peeled
- 230g cherry tomatoes
- 1 clove garlic, grated
- 1 tbsp walnut or olive oil
- a generous pinch of Himalayan pink salt
- 10g tarragon, roughly chopped (optional)
- 2 eggs
- a pinch of freshly ground black pepper
How to prepare:
Preheat the oven to 180℃/160℃ fan/gas mark 4
Finely slice the sweet potato – each slice should be around 2mm thick. Use a mandolin to do this if you have one. The thinner you slice the sweet potatoes, the quicker the cooking time.
Line 1 02 small ovenproof casserole or pie dishes with the sweet potatoes.
Next, put the tomatoes, garlic, walnut oil and salt into a food processor and blitz until roughly chopped – the tomatoes should have roughly quartered in size.
Pour the tomato mixture over the sweet potatoes and bake in the oven for 30-35 minutes.
When they are almost soft, stir in the tarragon (if using), and crack the eggs over the top. Bake in the oven for a further 6-8 minutes, or until the whites are no longer translucent. Serve straight away with a sprinkling of black pepper over the top and some nice crusty bread and butter. That last addition is mine and not the author’s as it might not fit the ‘healthy’ title but for brunch on Sunday I am sure it can be allowed!
For more easy lunch recipes click HERE.