Sweet potato & chickpea baked eggs hash.

Serves; 1-2.

Preparation time; 10 mins.

Cooks in; 25 mins.

Difficulty; medium.

This is the breakfast power hash designed to set the perfect foundations for the day, or an incredible way to refuel post-workout. Packed with protein and carbohydrates this will keep you nourished throughout the morning and help avoid the mid-morning energy slump. This is a great alternative for people looking to avoid processed bread in the morning, but still wanting something to soak up those eggs and provide a base of texture. If your really feeling like you want to own the morning, serve with some leafy salad and avocado to get extra nutrients and good fats.

Why sweet potato?

Sweet potatoes are a nutrient-dense root vegetable filled with vitamins and antioxidants that can be good for many aspects of your health, including:

Immune system;

Sweet potatoes are rich in beta carotene, which is converted to vitamin A, and vitamin C, both of which are important for the immune system.

Blood sugar;

Sweet potatoes are lower on the glycemic index than regular potatoes, so they're less likely to cause blood sugar spikes.

Why sprinkle raw coriander at the end?

Coriander offers several antioxidants, which prevent cellular damage caused by free radicals. Its antioxidants have been shown to fight inflammation in your body.

Ingredients.

For the hash;

2-3 eggs

160g of chickpeas (drained and rinsed)

1 medium sized sweet potato (sliced into small cubes)

Half a red onion (diced)

1 teaspoon of paprika

Pinch of salt

Pinch of pepper

Cold pressed olive oil

Handful of cherry tomatoes

Handful of spinach (roughly chopped)

Parsley (roughly chopped)

For serving;

Coriander (roughly chopped)

Method.

  1. Heat an oven proof pan or frying pan on a medium heat with some cold pressed olive oil. Fry your onion for 2 minutes, then add your sweet potato and fry for a further 15 minutes.

  2. Then add your cherry tomatoes, chickpeas, pepper, salt and paprika. Give the ingredients a good mix in the pan and allow to cook for another 10 minutes, or until everything softens. Warm up your grill ready to bake the eggs in a following step.

  3. Then use a masher to mash all of the ingredients in the pan to form a hash. Add your spinach and mix through.

  4. Then crack your eggs on top of the mashed ingredients in the pan. Place under the grill (only if you have a grill/oven safe pan. If not, don’t worry, you can also cook the eggs in your pan on the hob the same way you have cooked the rest of the ingredients).

  5. Grill or fry for a further 5-7 minutes, or until your eggs are cooked but yolks still runny. Serve the hash with a sprinkle of chopped coriander.