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!