*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)
*a pinch of freshly ground black pepper
1 Preheat the oven to 180°C/160°C fan/gas mark 4.
2 Finely slice the sweet potato – each slice should be around 2mm thick. Use a mandoline to do this if you have one. The thinner you slice the sweet potatoes, the quicker the cooking time.
3 Line 1 or 2 small ovenproof casserole or pie dishes with the sweet potatoes.
4 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.
5 Pour the tomato mixture over the sweet potatoes and bake in the oven for 30–35 minutes.
6 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.
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Honestly Healthy in a Hurry by Natasha Corrett (Hodder & Stoughton £25). Photography © Lisa Linder