Here’s a really easy and healthy option for brunch for two at home. Natasha Corrett is a recipe writer and food lover who dedicates her recipes to zero waste. ‘Honestly Healthy in a Hurry’ is her new book which is out now and includes this gorgeous recipe for sweet potato and baked eggs. Take her advice and ‘try to buy the reddest tomatos you can find on the vine to help give the dish the greatest flavour’. Why not try it using the Falcon pie dishes this weekend….
SWEET POTATO BAKED EGGS
*150g raw sweet potato, peeled
*230g cherry tomatoes
*1 clove garlic, grated
*1 tbsp walnut or olive oil
*a generous pinch of Himalayan pink salt
*10g tarragon, roughly chopped (optional)
*a pinch of freshly ground black pepper
Preheat the oven to 180°C/160°C fan/gas mark 4.
Finely slice the sweet potato – each slice should be around 2mm thick. Use a mandoline to do this if you have one. The thinner you slice the sweet potatoes, the quicker the cooking time.
Line 1 or 2 small ovenproof casserole or pie dishes with the sweet potatoes.
Next, put the tomatoes, garlic, walnut oil and salt into a food processor and blitz until roughly chopped – the tomatoes should have roughly quartered in size.
Pour the tomato mixture over the sweet potatoes and bake in the oven for 30–35 minutes.
When they are almost soft, stir in the tarragon (if using), and crack the eggs over the top. Bake in the oven for a further 6–8 minutes, or until the whites are no longer translucent. Serve straight away with a sprinkling of black pepper over the top.
Photography Lisa Linder