This pretty colourful dish is great as a lunch, a side dish or even as a supper to share. Children will love it too as it’s lovely and sweet.


For the bake

  • You will need a pan that you can transfer from the hob to the oven and a food processor with a grater.
  • One medium sweet potato (approx 400g)
  • 2-3 medium beetroot (approx 400g)
  • These quantities are only approximate, no need to be perfect here!
  • 3 tbs olive oil 
  • 1 medium onion
  • 1 tsp dried or fresh thyme
  • This image has 4 eggs, do however many you want that will fit!
  • Salt and black pepper
  • Butter (if you like it!) always grass fed or organic


  • Preheat the oven to 175° (fan oven) Gas Mark 3.  

For the Bake

  • Finely chop the onion, warm the oil over the heat in a thick pan that will go in the oven.  
  • Add the onion and the thyme to the oil with a pinch of salt (this will stop the onion burning).  Allow the onion to soften.
  • Peel the beetroot and sweet potato, now grate in the food processor.  
  • Once the onion is softened and beginning to colour stir in the beetroot and sweet potato a little at a time.  Add a few grinds of pepper at this stage.   You want to thoroughly mix them both together.  
  • Once fully mixed and coated in oil keep stirring for a couple of minutes and then flatten it out, pushing it down slightly.  
  • Add a few knobs of butter if you would like to.  Transfer to the oven for 30 minutes. 

For the eggs

  • After 30 minutes remove from the oven and using the back a large spoon make a dip by pressing the spoon gently into the beet and sweet potato mixture.  
  • Crack one egg into each depression, grind a little pepper over each egg and return to the over for 8-10 minutes.  I advise you check after 8 minutes to see if the eggs are cooked as all ovens are slightly different. 

Eat while hot, the veg are also delicious cold or reheated so make plenty!