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Firstly, preheat your oven to 200C / 400F.
Then add your sweet potato chunks to a small baking dish, preferably round although square is fine, and then add tsp of olive oil and season with salt and pepper. Bake your sweet potato in the oven for 20-25 mins.
Meanwhile, heat a tbsp of olive oil in a large frying pan and add your cherry tomatoes. Fry your cherry tomatoes for 3-4 mins before adding your spinach and basil. Stir that all together and continue to fry until the spinach wilts.
Then, using the back of a wooden spoon or spatula, mash the cherry tomatoes to release their juices. Now, add your pesto and stir that in. Then add in your baked sweet potatoes and finally low-fat creme fraiche and stir it in until completely mixed.
Then, transfer the contents of your pan into the same baking dish you baked the sweet potatoes in, flatten it and create three wells for your eggs.
Add your eggs and top with chilli flakes and a little grated parmesan (optional). Bake in the oven for 8-10 mins, make sure your eggs don’t get overcooked, we want them runny!
Nutritional Info
Cals – 338
Carbs – 29g
Protein – 13g
Fat – 16g
Ingredients
Serves Serves 2-3
For The Pesto Baked Eggs
- 300g of sweet potatoes - peeled and chopped into small cubes
- Tsp of olive oil (for sweet potatoes)
- Salt & pepper
- Tsp of smoked paprika
- 60g of cherry tomatoes
- 100g of spinach - chopped
- A handful of basil - chopped
- 1 heaped tbsp of low-fat creme fraiche
- 3 eggs
- Tsp of chilli flakes
- Grated parmesan to top the dish (optional)
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