Sweet potato baked eggs

Try to buy the reddest tomatos you can find on the vine to help give the dish the greatest flavour.

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


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.

More from Honestly Healthy in a Hurry:

Honestly Healthy in a Hurry by Natasha Corrett (Hodder & Stoughton £25). Photography © Lisa Linder

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