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Spiced sweet potato, eggs and mango chutney recipe

6 ratings

In partnership with Jamie Oliver

Jamie says: Bring a little spice to mealtimes with this easy potato hash topped with crispy fried eggs and creamy cottage cheese. See method

Ingredients

of the reference intake
Carbohydrate 60g Protein 17.6g Fibre 0.6g

Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the sweet potatoes, pat dry, then rub with 1 tbsp olive oil, the garam masala and a pinch of sea salt and black pepper. Roast on a baking tray for 1½ hrs, or until crisp on the outside and soft in the middle (or prick with a fork and cook in the microwave for 10 mins, until tender, then pop in the oven to crisp up the skin).
Roughly chop the roasted sweet potatoes, then transfer to warmed serving bowls and scatter the spinach over the top.
Pick the coriander leaves and very finely chop the stalks. Stir the stalks through the mango chutney.
Fry the eggs in a dry, nonstick frying pan for 2 mins on a medium-high heat, then flip over for 1 min more. Sprinkle over a little extra garam masala and a small pinch of pepper, then transfer the eggs to the bowls.
Dollop the cottage cheese over the top of the veg and ripple through the mango chutney. Finish with the reserved coriander leaves and serve straight away. Delicious finished with a drizzle of extra-virgin olive oil and a squeeze of lime juice for extra zing.