VEGETARIAN: Baked Sweet Potato with Beans & Egg

Baked Sweet Potato, Beans & Egg

Serves 4

Prep 10 mins

Cook time25 mins

Super healthy

4 small sweet potatoes

4 eggs

1 tbsp smoked paprika , plus extra to serve

1 tbsp olive oil

1 large onion , chopped

2 garlic cloves , crushed

1 tbsp brown sugar

1 tbsp red wine vinegar

splash of Worcestershire sauce (Lancashire sauce is a veggie option)

2 x 400g cans mixed beans in water, drained

400g chopped tomatoes


Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.

Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky.

Poach the eggs or fry with a low cal frying spray.

Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.

Serve the sweet potatoes with the beans and egg on top and a pinch of paprika, if you like.