sweet-potato-baked-eggs

Sweet potato baked eggs

Runny-yolk eggs and tangy salsa make a surprise filling for these sweet potato jackets

, 24 January 2020

(5 votes)

Sweet potato baked eggs
  • 1 Hour 20 Mins

  • Serves: 4

  • Price: 84p per serving

Nutritional Info
Each 330g serving contains
  • Energy

    1381KJ

    330KCAL

    17%
  • Fat

    11.6g

    med

    17%
  • Saturates

    5.3g

    med

    27%
  • Sugars

    13.2g

    low

    15%
  • Salt

    1.39g

    med

    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 418kJ/100kcal.
Ingredients
  • 4 small sweet potatoes (about 700g), washed
  • 200g cool tomato salsa
  • 4 medium eggs
  • 100g feta
  • 1 spring onion, sliced
  • Coriander, to garnish
  • 75g bag Asda Mild Baby Leaf & Rocket Salad
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Pierce the sweet potatoes a few times with a fork, put in a roasting tin and bake for 50-60 mins until soft.

  • Carefully slice each potato down the centre, squeeze to open out and use a fork to mash the flesh.

  • Make a well in the centre of each potato, spoon in a little salsa and crack in an egg. Bake for 12-15 mins until the egg whites are just set.

  • Crumble the feta over the potatoes and top with the spring onions, coriander and black pepper. Serve with the salad and the rest of the salsa on the side.