Baked Eggs & Garlic Sweet Potatoes

I’m back again with a delicious new brunch recipe that’s quick and easy to make. This time I’ve used Strong Roots products – a relatively new brand offering an innovative, delicious and nutritious range of vegetables and plant based meals to help those with busy lifestyles cut corners in the kitchen and enjoy healthy food easily.

From Oven Baked Sweet Potato Fries to Kale & Quinoa Burgers, the products are great source of fibre, vegan friendly, have no artificial flavours and are perfect whether they are enjoyed on their own or part of a balanced meal. The vegetables are frozen from the moment they are picked to guarantee freshness and ensure nutrients are not lost in transportation – you can’t knock frozen options can you really?

Brunch is such a popular treat for many of us – either in the week or saved for the weekend – so I thought I’d create a recipe perfect for the occasion, using the Garlic Sweet Potatoes. One of my favourite ways to eat eggs is baked and surrounded by a rich, vegetable-packed tomato sauce; simple but delicious and can be easily halved to serve one, or doubled to serve more. Feel free to add some cooked bacon if you’re a meat eater, or even some chickpeas before baking for a veggie alternative to bulk it out. A crusty warm baguette (gluten-free or not!) would be an ideal accompaniment to mop up the juices 😉

Serves: 2

  • ½ pack Strong Roots Garlic Sweet Potatoes
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 1 red pepper, sliced
  • Large handful of mushrooms, sliced
  • 1 courgette, thinly sliced
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • Pinch of cayenne pepper or chilli powder
  • 1 can chopped tomatoes
  • 2 tablespoons tomato puree
  • 3 tablespoons fresh parsley, chopped
  • Large handful baby spinach leaves
  • Seasoning
  • 2 eggs

Get making!

  1. First preheat the oven and get the Garlic Sweet Potato cubes cooking – 20 minutes in the oven.
  2. Meanwhile heat the oil in a non-stick frying pan and add the garlic and onion. Cook on a medium heat for 3-4 minutes.
  3. Add the pepper, mushrooms, courgette, paprika, herbs and cayenne pepper/chilli powder, stir to coat well, and cook for a further 5 minutes.
  4. Add the chopped tomatoes, tomato puree, fresh parsley and spinach leaves and simmer for 10 minutes to reduce the sauce slightly.
  5. Remove the potatoes from the oven then scatter into the pan, mixing in slightly. Arrange 2 cavities in the pan by pushing the sauce and veggies aside and crack an egg into each. Cook for 3-4 minutes on the hob.
  6. Place the pan in the oven and allow to cook for a further few minutes to all the eggs to set. Now you’re ready to serve and enjoy!

You can find Strong Roots products in Tesco, Waitrose, Morrisons, Ocado, Wholefoods and Amazon Fresh.