Oh my, we are drooling over these sweet potato baked eggs with chilli and spring onion. Brunch sorted!


  • 2 large sweet potatoes (approx. 450g - 500g each)
  • 4 eggs
  • 2 red chillies
  • 4 spring onions
  • 200ml Greek yoghurt (optional)


  1. Preheat the oven to 200c/400f/gas mark 6.
  2. Trim the pointy ends off the sweet potatoes and place on a baking tray. Rub with a little oil and sprinkle with salt and bake for 50-60 minutes, carefully turning half way through.
  3. Finely chop the red chilli and scallions and set aside.
  4. Remove the sweet potatoes from the oven and allow to cool for 5 minutes.
  5. Using tongs to protect your hands, halve the potato and scoop out enough of the centre to fit an egg.
  6. Place back on the baking tray, using scrunched foil under them to help them sit level if needed.
  7. Crack an egg into the hollow, season with salt and pepper and bake for 10 minutes or until the egg is set to your liking.
  8. Serve sprinkled with the scallion, red chilli and a dollop of cold yoghurt (optional) for a mixture of hot and cold, sweet and spicy.


Chopped coriander and hot Sriracha sauce will also complement the egg and sweet potato.

*Recipe courtesy of Golden Irish Eggs