Tuesday, September 1, 2015

Sweet Potato and Kale Rosti with Baked Eggs

A one-pan, meatless dish that's flavorful and filling.

  • 8 oz sweet potato, de-skinned and grated
  • 9 oz red onion
  • 2 large handfuls kale, chopped and washed
  • 3 large eggs (add an extra egg if you are serving 4)
  • 3 garlic cloves
  • ½ tsp sea salt
  • ½ lime, juiced
  • 1 tsp coconut oil
  • Small handful coriander (cilantro)
  1. In to a food processor with the "grating" attachment, grate the sweet potato (or grate by hand if you do not have a food processor)
  2. Finely chop red onion and garlic
  3. Place 1 tsp coconut oil into a non-stick frying pan over high heat 
  4. Add in grated sweet potato and fry until it softens (2-3 mins)
  5. Add in red onion and garlic and continue to fry (3-4 mins)
  6. Add in salt and place kale on top to steam a little before mixing in (it will reduce in size pretty quickly)
  7. Now press the mix firmly down and turn the heat down to medium (as you do not want the bottom to burn)
  8. Crack 3 eggs on to the top and leave to cook through (5-6 mins)
  9. You can finish the dish off under the grill (in the broiler) if you like a crispy top (I don't usually do this though as I prefer the yolks to be runny)
  10. Once cooked through, squeeze the lime juice over the dish and add chopped coriander (cilantro) and cracked black pepper / dried chilli to taste
  11. Serve immediately

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