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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.
Baked sweet potatoes filled with eggs, finished with chilli and spring onion for a simple oven‑cooked dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2

Ingredients

  • 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

Instructions

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.