Vegie eggs

Total Time
40 min
15 min
25 min
Whether it’s for a weekend brunch or a no fuss dinner, these vegie eggs are full of flavour and goodness and will definitely hit the spot.


orange sweet potato (kumara)

250 g, finely chopped

olive oil

1 tbs, extra virgin variety

red capsicum

1 medium, finely chopped

red onion

1 medium, cut into thin wedges


2 clove(s), thinly sliced

ground paprika

2 tsp

tomato passata

3 cup(s), (750ml)

baby spinach leaves

3 cup(s)


8 medium

sourdough bread

4 slice(s), (4x40g slices)


  1. Boil, steam or microwave sweet potato until just tender. Drain.
  2. Heat oil in a deep non-stick frying pan over medium heat. Cook sweet potato, capsicum and onion for 5–7 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add passata and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
  3. Stir in spinach. Cook for 1 minute or until just wilted. Season with pepper. Using the back of a spoon, make 8 small indentations in tomato mixture. Crack eggs into indentations. Cook eggs, covered, for 3–4 minutes or until cooked to your liking. Serve with bread.


TIP: If your frying pan is not large enough for 8 eggs, divide the tomato mixture among 2 smaller frying pans and cook 4 eggs in each pan.

Start eating better than ever!