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To serve:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place the sweet potato, peppers and onion in a large nonstick roasting tin. Drizzle with the oil, then sprinkle over the spices and season with salt and pepper. Toss to coat.
  3. Bake for 15 minutes, then add the tomatoes and lardons and return to the oven for 15 minutes longer.
  4. Stir through the spinach, then use a spoon to push aside the vegetables to form four gaps. Gently crack an egg into each.
  5. Return to the oven and bake for 4-5 minutes or until the spinach is wilted and the egg whites are set but the yolks are still runny, or until cooked to your liking.
  6. Spoon onto plates and scatter with some fresh coriander. Serve with the avocado and your favourite hot sauce, if desired.

Nutrition Facts

Per serving: 423kcals, 18.2g fat (4.6g saturated), 53.2g carbs (16.1g sugars), 15.4g protein, 9.3g fibre, 0.384g sodium