Tomatoey Baked Eggs
Serves: 4
Ingredients
To make Tomatoey Baked Eggs, you'll need:
- 1 tbsp. olive oil
- 1 medium red onion, sliced
- 2 garlic cloves, finely chopped
- 675g tinned tomatoes, finely chopped
- Salt and freshly ground pepper to taste
- 4 large free range eggs
- 400g sweet potato
Method
- Heat the olive oil in a shallow dish which has a lid, on a medium heat. Then, throw in the red onion and garlic and cook for 3-4 minutes.
- Pour in the tomatoes, add salt and freshly ground pepper to taste. Lower the heat and simmer for 15 minutes.
- In the meantime, peel the sweet potato and chop into even sized pieces.
- Place the sweet potato in a saucepan with two thirds of the pan full of water. Bring to the boil. Lower the heat and simmer for 10-12 minutes.
- Drain the sweet potato and pop it in a large bowl and mash it with a potato masher.
- Season your sweet potato mash to taste with salt and ground pepper.
- Ensure that you stir the tomato mixture regularly so it doesn't stick.
- Next, crack the eggs into the pan on top of the tomato sauce.
- Place the lid on the dish and carry on simmering for 5 minutes until the eggs are cooked.
- Serve with a side of sweet poato mash and tuck in!
Nutritional Facts (Per Serving)
Calories 220 | Total Fat 9g | Saturated Fat 2.2g | Carbohydrates 26.4g | Fibre 5.2g | Protein 10g
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