Chilli super greens sweet potato with egg
- 4 small (275g) kumarasweet-potatoX, scrubbed and dried
- spray oil
- 250g vine-ripened truss cherry tomatoes
- 4 eggs (at room temperature)
- 3 shallots, trimmed, thinly sliced
- 2 cloves garlic, finely chopped
- 1–2 long green chillies, deseeded, finely chopped
- 1 teaspoon ground cumin
- 300g bag kale and baby spinach
- ¹⁄³ cup toasted pepitas
- Sriracha sauce, for drizzling
1 Preheat the oven to 180°C. Wrap each kumara in foil and place on large baking tray. Bake for about 50–55 minutes, or until kumara are tender when tested with a skewer.
2 During the last 15 minutes of cooking the kumara, spray the truss tomatoes with oil and place tomatoes onto the baking tray with the kumara. Roast tomatoes for 12–15 minutes, or until softened.
3 Meanwhile, place the eggs into a saucepan of water. Bring to the boil, stirring occasionally, over high heat. Reduce the heat and gently boil for 3 minutes (for soft boiled). Drain and peel eggs.
4 Grease a large non-stick frying pan with oil spray and heat over medium-high heat. Add shallots, garlic, chillies and cumin. Cook, stirring, for 3 minutes. Slowly toss in kale and spinach. Sprinkle with 2 tablespoons of water. Cover, cook over medium heat for 5 minutes. Cover, keep warm.
5 Cut the kumara in half lengthways and divide between four serving plates. Top with the warm greens. Halve the eggs and arrange on the top. Sprinkle with pepitas and drizzle with sriracha sauce. Serve potatoes with the roasted tomatoes on the side.
Nutrition Info (per serve)
Total fat 12.7g
–Saturated fat 2.1g
Dietary fibre 12.2g
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