1 large sweet potato, diced
Extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
¼ tsp dried chilli flakes
1 tsp smoked paprika
1 tsp dried oregano
1 can diced tomatoes
Salt and pepper
1 bunch parsley leaves, chopped
Preheat oven to 180°C.
Place potatoes on a baking tray and drizzle with 1-2 tbsp extra virgin olive oil and season with salt and pepper. Place in the oven to roast for 40-50 minutes, turning halfway.
In a medium oven-proof sauté pan, add 2 tbsp extra virgin olive oil, the onion and garlic with a pinch of salt and cook for 2-3 minutes until translucent. Add chilli, paprika and dried oregano and cook for a further two minutes before adding the tomato, then season with salt and pepper to taste.
Bring to the boil then reduce heat to medium and simmer for 3 minutes or until thickened. Add sweet potato to mixture and stir to combine. Preheat the grill.
Take the pan off the heat and make four indentations in the mixture with a spoon. Crack an egg into each one, then place the pan under the grill.
Grill for 10 minutes or until egg whites are set. Season with salt and pepper and sprinkle with parsley to serve.