Sweet Potato Meets Dried Tomato - Count Me In!

I first discovered sun-dried tomatoes in my early twenties, and I've been hooked ever since. Pair them with a perfectly baked sweet potato and a fried egg with a runny yolk, and you’re in for a food experience that’s anything but ordinary!

What you need (2 servings)

• 1 large sweet potato
• 60g sun-dried tomatoes in oil (drained)
• 4 eggs
• 40g cream cheese (Philadelphia-style)
• half a head of broccoli (150-200g)
• parmesan cheese, to taste
• salt and pepper, to taste

What you need to do

1. Preheat the oven to 200°C (390°F).
2. Cut the sweet potato into 4 equal pieces.
3. Line a baking tray with parchment paper and place the sweet potato pieces skin-side up.
4. Bake for 40–60 minutes, or until soft. You can test it by inserting a fork.
5. While the potatoes are baking, steam or boil the broccoli for 10–15 minutes until tender.
6. Chop the sun-dried tomatoes into small chunks.
7. Once the potatoes are baked, transfer them to plates. Spread a layer of cream cheese on each piece, top with the chopped sun-dried tomatoes, and sprinkle with grated Parmesan.
8. Preheat a medium-sized pan over medium heat with a small amount of oil.
9. Crack the eggs into the pan one by one. Cover with a lid and cook for about 2 minutes, until the whites are set but the yolks remain runny.
10. Carefully cut the egg whites if needed and transfer the eggs to the plates, keeping the yolks intact.
11. Add the broccoli to the plates and serve warm. Enjoy!