Eggonomics

Preparation: 10 mins
Cooking: 40 mins
Serves 4

450g/1lb sweet potatoes, peeled
1 red onion, cut into wedges
1 red pepper deseeded and cut into chunks
30ml/2 tbsp olive oil
Salt and freshly ground black pepper
6 large British Lion eggs
50g/2oz Cheddar cheese, grated

1. Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cut the potatoes into evenly sized wedges. Place in a large ovenproof dish, drizzle over the oil, season with salt and pepper, then toss to mix. Bake in the oven for 10 mins. Stir in the peppers and onions and bake for a further 15 mins until all the vegetables are tender and lightly charred.

2. Beat the eggs with a little seasoning then pour over the vegetables. Sprinkle over the cheese and return to the oven. Bake for a further 15 mins or until the egg has set. Serve in wedges with salad or vegetables.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 40 mins Serves 4 450g/1lb sweet potatoes, peeled 1 red onion, cut into wedges 1 red pepper deseeded and cut into chunks 30ml/2 tbsp olive oil Salt and freshly ground black pepper 6 large British Lion eggs 50g/2oz Cheddar cheese, grated 1. Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cut the potatoes into evenly sized wedges. Place in a large ovenproof dish, drizzle over the oil, season with salt and pepper, then toss to mix. Bake in the oven for 10 mins. Stir in the peppers and onions and bake for a further 15 mins until all the vegetables are tender and lightly charred. 2. Beat the eggs with a little seasoning then pour over the vegetables. Sprinkle over the cheese and return to the oven. Bake for a further 15 mins or until the egg has set. Serve in wedges with salad or vegetables.