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Sweet potato and kale baked eggs

Sweet potato and kale baked eggs

Baked sweet potatoes are stuffed with spicy greens and topped with an egg to make a light vegetarian dinner.

  • Feeds 2Feeds 2
  • Ready in 1 hour 25 minutes

Each serving contains

  • Energy
    1082kj 260kcal
  • Fat
    Med 25%
  • Saturates
    Med 17%
  • Sugar
    Low 7%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 13g


  • 1 large Co-op sweet potato
  • ½ x 160g bag Co-op British sliced curly kale
  • 1 Co-op red chilli, deseeded and finely sliced
  • 2 Co-op British free range eggs
  • 2 tbsp Co-op 0% fat Greek style natural yogurt


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Rub the sweet potato all over with 1 tbsp olive oil and season. Bake in the oven for 1 hour, or until tender.
  2. Allow to cool slightly, then scoop out most of the flesh and set aside in a bowl.
  3. Heat ½ tbsp olive oil in a nonstick frying pan, then cook the kale with the chilli and seasoning for 2-3 mins, until wilted. Mix half with the sweet potato flesh, then spoon back inside the shells, making a little hollow in the middle of each.
  4. Crack an egg into each hollow, then season and bake for 12-15 mins, or until the egg is cooked to your liking. Serve with the yogurt and remaining kale on the side, then season with black pepper.

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