Sweet Potato Hash with Poached Eggs
Shake up your lunchtime with this delicious superfood dish.
- 200g sweet potato, peeled and diced
- 60g curly kale shredded
- Low-cal spray oil
- 1 garlic clove, crushed
- 2 spring onions, chopped
- A pinch of cumin seeds
- A pinch of paprika
- 1 medium free-range egg
- Salt and ground black pepper
Cook the sweet potato in a pan of lightly salted boiling water for about 10–12 mins until just tender but not mushy. Add the kale and continue cooking for 2 mins until wilted and bright green.
Drain well in a colander. Lightly spray a large frying pan with oil. Cook the garlic and spring onions over a low heat for 1 min without browning. Stir in the sweet potato, kale, cumin seeds and paprika. Cook for 10 mins, stirring occasionally. Season to taste.
Meanwhile, break the egg into a small pan of simmering water and poach for 3 mins until the white is set and the yolk is still runny. Remove carefully with a slotted spoon and drain on kitchen paper. Spoon the sweet potato hash on to a serving plate and top with the poached egg.
Read our guide to the perfect poached egg here.