It’s the 8th of January and surprisingly my 2018 health goals haven’t gone out the window just yet. Me and my new Fitbit are getting on famously, although I decided not to tell it about the giant pizza and two bottles of wine I guzzled last Friday. What? Every couple have their secrets and besides, I’m of the belief that if you don’t remember doing something, then it probably didn’t happen — even if you found the evidence in the morning and decided polished off what you didn’t eat the night before.
So lets kick off another week with this rather marvellous traybake. Oh I do love this recipe, mainly because it’s cheap and takes minimal effort (my kind of food). So sit back, relax and let the oven do all the hard work for you.
Serves 2 / Hands on time 5 mins / Total time 55 mins / V Gf Df 🌶
Handful of fresh coriander, roughly chopped
Greek yogurt to serve (optional)
TIP: You can use any canned beans you like in this recipe and almost any veg, just bare in mind that cooking times may vary.
1. Preheat your oven to 220°C/200°C fan/gas mark 7.
2. Cut your sweet potato into chunks and roughly sliced your roasted jar peppers. Rinse and drain your butterbeans before pouring them into a large deep baking tray or casserole dish. Add the sweet potato and the peppers before pouring over 150ml of vegetable stock. Season well with salt and pepper and sprinkle over the smoked paprika. Give it all a good stir.
3. Bake in the oven for 45 minutes or until the sweet potato is soft. Remove from the oven and using a spoon, create space for two eggs. Crack the eggs into each space before baking for a further 5-6 minutes in the oven.
4. Remove from the oven and allow to cool for 5 minutes. Sprinkle with fresh coriander and scoop into bowls topped with a dollop of yogurt and drizzle of extra virgin olive oil. Delicious.