Stranger Foods

Spicy sweet potato, tomato, ricotta and egg bake

Serves 6 | Prep 10 mins | Cook 30 mins

Ingredients

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Preheat the oven to 180°C, gas 6. Cut the sweet potatoes into small wedges, leaving the skin on. Put in a large ovenproof baking dish or roasting tin and toss with the cayenne pepper until evenly coated. Add the oil and mix.
Put in the oven and roast for until just tender, then add the cherry tomatoes and continue to roast for a further , until the potatoes are golden and the tomatoes have softened.
Dot spoonfuls of the ricotta on top of the sweet potato wedges and tomatoes, then crack the eggs over the top. Season generously with salt and pepper, return to the oven and bake for a further until the eggs are set. Scatter over the chives and serve with crusty bread, if you like.