Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Veggie eggs by WW

Veggie eggs

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Whether it’s for a weekend brunch or a no fuss dinner, these vegie eggs are full of flavour and goodness and will definitely hit the spot.

Ingredients

Orange sweet potato (kumara)

250 g, finely chopped

Olive oil

1 tbs, extra virgin variety

Red capsicum

1 medium, finely chopped

Red onion

1 medium, cut into thin wedges

Garlic

2 clove(s), thinly sliced

Ground paprika

2 tsp

Tomato passata

3 cup(s), (750ml)

Baby spinach

3 cup(s)

Egg(s)

8 medium

White sourdough bread

4 slice(s), (4x40g slices)

Instructions

  1. Boil, steam or microwave sweet potato until just tender. Drain.
  2. Heat oil in a deep non-stick frying pan over medium heat. Cook sweet potato, capsicum and onion for 5–7 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add passata and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
  3. Stir in spinach. Cook for 1 minute or until just wilted. Season with pepper. Using the back of a spoon, make 8 small indentations in tomato mixture. Crack eggs into indentations. Cook eggs, covered, for 3–4 minutes or until cooked to your liking. Serve with bread.

Notes

TIP: If your frying pan is not large enough for 8 eggs, divide the tomato mixture among 2 smaller frying pans and cook 4 eggs in each pan.

You might like

You might like