Sweet Potato Hash with Baked Eggs

Preheat oven to 180°C

• Start by thoroughly washing your sweet potatoes. If you can, choose a pack that have long skinny shaped tates. This will halve the amount of chopping you have to do.
• Cut the potatoes into ½ cm slices and add them to a baking tray.
• Drizzle 2 tbsp of olive oil, 1 tbsp of smoked paprika and ½ tsp of chilli powder and a pinch of salt (add more if you like it hot). Massage with your hands until they’re all evenly coated and chuck in the oven, timer set to 25 minutes.
• Remove the tray from the oven and create 6 little egg holes within the potatoes using a large spoon. Crack each egg into the holes and add into the oven for a further 3 minutes (or until all the egg white is looking firm).
• Top with some finely chopped fresh parsley, salt and pepper. You can add some chilli flakes if you want some heat!

This is best shared with two other people but if you wanted to meal prep it for yourself- cook the potatoes like I’ve said to but for half an hour. Then poach the eggs when you’re going to eat it and just add them on top of a portion of the smokin tates.