Baked Eggs + Sweet Potato Hash

I love breakfast, it is quite possibly my favourite meal of the day. Switching to clean eating has meant I have, for the most part, had to say goodbye to stacks of pancakes, french toast or pastries.  I knew that if I was to stick to the new lifestyle choice, I was going to have to find some yummy and healthy brekkie options. 

Some days this is a big bowl of Cinnamon Quinoa Porridge, other days it is eggs. I usually either scramble them up with veggies or make an omelette but at the weekend its fun to try something a bit different. 

Enter Baked Eggs with Sweet Potato Hash. Such a simple recipe but super yummy and good for you too! 


Baked Eggs with Sweet Potato Hash

I usually cook up a bowl of sweet potato hash at the beginning of the week as it lasts a few days in the fridge and is super versatile for breakfast, lunch or dinner. 

For the hash: 

  • 2 medium sweet potatoes
  • Other veggies of choice - I use a mix of carrot, onion, mushrooms and tomatoes
  • Half a teaspoon of coconut oil
  • Mild Chilli Powder
  • Smoked Paprika

Peel and grate the potatoes - I use our food processor to do this but you could also dice the potatoes into small cubes. Chop up additional vegetables into small pieces. Heat the coconut oil in a frying pan in a medium heat.  Mix together potatoes and vegetables and add spices to taste. 

Throw the potato and veggie mix in the pan, ensuring it is spread evenly across the base of the pan.  Cook for around 10 minutes or until the potatoes are soft and the edges are starting to crisp up. 

The hash can be kept in the fridge for around 3 days. 

For the baked eggs: 

  • Sweet potato hash
  • Spinach
  • Eggs
  • Parsley
  • Salt and pepper

Heat the oven to 210C (200C for fan ovens). You can bake in individual ramekins or make a large pan full. Line the bottom of the ramekin or dish with a layer of sweet potato hash, make a well for each egg and carefully crack the egg into it. Season with salt and pepper and sprinkle the top of each egg with a little parsley. 

Bake for around 15-20 minutes, until the yolks and whites of the eggs are cooked.