Nestle wobbly eggs into a tasty jumble of beans, crisp potatoes and sweet tomato.
Ingredients
- 400g sweet potato, peeled, cut into 3cm pieces
- 200g Red Delight potatoes, peeled, cut into 3cm pieces
- 60ml (1/4 cup) olive oil
- 1 red onion, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 400g red kidney beans, rinsed, drained
- 200g cherry tomatoes, halved
- 4 eggs
- 1/4 cup fresh coriander sprigs
- 70g (1/4 cup) Tamar Valley Greek Style Yoghurt
Method
- Step 1Preheat oven to 180C. Place sweet potato and Red Delight potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium-high and cook for 10 minutes or until the potatoes are just tender. Rinse under cold water. Drain.
- Step 2Heat half the oil in a non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and golden. Add the paprika, cumin and remaining oil. Stir for 1 minute or until aromatic. Stir in the potato mixture for 5 minutes or until just crisp. Season.
- Step 3Add the beans and tomato and cook for 5 minutes or until heated through. Transfer to a large baking tray. Use the back of a spoon to make 4 shallow indents in the mixture. Crack an egg into each indent. Bake for 10-12 minutes or until the eggs are cooked to your liking. Top with the coriander and season. Serve with the yoghurt.
- Diabetes friendly
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1827 kj
Energy
21g
Fat Total
5g
Saturated Fat
11g
Fibre
19g
Protein
220mg
Cholesterol
428.81mg
Sodium
13g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Jody Vassallo
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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