Just in time for the weekend! A perfect breakfast or brunch this is beautifully colourful, nutritious and super simple to make!
• 1/2 tbsp olive oil
• 1 red onion
• 1 medium sweet potato
• 1 green pepper
All vegetables diced to 1cm (1/2 inch) pieces
• 1/2 tbsp garlic powder
• 1/2 tbsp sweet paprika
• 1 tbsp water
• sea salt and pepper to taste (add salt at end to adult portions only if serving to children)
• chopped parsley and chilli flakes, if desired
For the eggs:
• 2 large eggs
• small amount of olive oil
Add the olive oil to a non-stick frying pan over medium heat. Add the onions and sauté until translucent. Add the rest of the ingredients to the pan, except for the water, and cook for around five minutes. Add the water and cover with a lid or a heat safe plate. Cook for another 10 minutes until the vegetables are cooked through and soft.
Meanwhile, poach the eggs in your usual way. I use these lovely silicone egg poachers which ensure perfectly poached eggs, every time.
Spray them with a small amount of olive oil and carefully crack the eggs in. Add the poachers and eggs to a suitably sized saucepan over medium heat and add around 2 inches of boiling water to the bottom of the pan. Bring to a boil in the pan, then turn down to a simmer and cover with the lid for around 5 minutes.
To serve, place the sweet potatoes in a bowl or on a plate. Tip the poached eggs out on top of the eggs. Scatter a generous handful of chopped parsley over the top and sprinkle on a pinch of chilli flakes. Enjoy!