Ingredients
- 400 g sweet potato, peeled, cut into 2 cm pieces
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1½ teaspoons curry powder
- 100 g pouch no drain chickpeas
- ½ cup frozen green peas
- 2 tablespoon tomato chutney
- 100 g baby spinach
- 2 eggs
- 50 g smooth feta cheese, crumbled
- 60 g grape tomatoes, halved
- Lemon wedges, to serve (optional)
Method
Step 1
Boil, steam or microwave sweet potato until almost tender. Drain.
Step 2
Heat oil in a medium ovenproof non-stick frying pan over a medium heat. Add sweet potato. Cook, stirring occasionally, until lightly browned and tender.
Step 3
Add garlic, curry powder and chickpeas. Cook, stirring for a further 1 minute, until fragrant. Stir in peas and chutney until combined. Add spinach. Cook, stirring, until just wilted.
Step 4
Preheat an oven grill to medium-high. Crack eggs over sweet potato mixture. Sprinkle with feta. Place frying pan under grill. Cook for about 2 minutes or until egg white is set but yolk is still soft. Sprinkle with tomatoes. Serve with lemon wedges.
Tips
- 100 g pouch chickpeas can be replaced with ½ cup drained, no added salt canned chickpeas.
- Use 400 g diced pumpkin instead of sweet potato, if preferred.
