Savoy cabbage and sweet potato hash with eggs
- 1tbsp rapeseed oil
- 1 small red onion, cut into wedges
- ½ red pepper, chopped
- 200g Frozen for Freshness Sweet Potato
- 200g Savoy cabbage, roughly chopped
- 2 medium eggs
- Crushed chilli flakes (optional)
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the rapeseed oil in a large oven-safe frying pan. Cook the onion and pepper for 5 mins or until softened and beginning to colour.
Add the sweet potato, with a splash of water then simmer for 5-6 mins until tender.
Add the cabbage to the pan and cook until it is beginning to wilt.
Make 2 ‘wells’ in the vegetable mixture and crack in the eggs.
Put the pan in the oven to cook for 6-8 mins, or until the whites of the eggs have set but the yolks are still runny. Season with black pepper and sprinkle over some crushed chilli flakes to serve.