Veggie eggs
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
2 clove(s), thinly sliced
Ground paprika
2 tsp
Tomato passata
3 cup(s), (750ml)
Baby spinach
3 cup(s)
Egg(s)
8 medium
White sourdough bread
4 slice(s), (4x40g slices)
Instructions
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.
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