This is a straightforward oven‑based dish built around baked sweet potatoes with eggs added towards the end. It’s simple to prepare, requires very little active cooking, and works as a flexible meal depending on how you serve it.
Why this recipe works
- Mostly hands‑off cooking
- Minimal ingredients
- Good balance of sweet, mild heat, and protein
- Easy to scale
Sweet Potato Baked Eggs with Chilli & Spring Onion
Baked sweet potatoes filled with eggs, finished with chilli and spring onion for a simple oven‑cooked dish.
- 2 large sweet potatoes (≈450–500 g each)
- 4 eggs
- 2 red chillies (finely chopped)
- 4 spring onions (sliced)
- 200 ml Greek yoghurt (optional)
- Salt and black pepper (to taste)
- Olive oil (for rubbing)
Bake the potatoes
- Preheat oven to 200°C.
- Trim the ends of the sweet potatoes, rub with oil, and season with salt.
- Bake for 50–60 minutes, turning halfway.
Prepare toppings
- Finely chop chillies and spring onions. Set aside.
Prepare potatoes for filling
- Remove from oven and allow to cool slightly.
- Halve each potato and scoop out some of the centre to create space.
Add eggs
- Place potatoes back on the tray (use foil if needed to stabilise).
- Crack an egg into each hollow.
- Season lightly.
Finish baking
- Return to oven and bake for ~10 minutes, or until eggs are set to preference.
Serve
- Top with chilli and spring onions.
- Add yoghurt if using.
Variations & substitutions
- Add coriander instead of spring onion
- Serve with hot sauce for extra heat
- Use fewer eggs for a lighter version
Storage & leftovers
Best eaten fresh. Potatoes can be baked ahead and reheated, then eggs added just before serving.