This makes for a fantastic sharing brunch on a lazy Sunday morning.

Prep: 10 minutes
Cooking: 30 minutes
Serves 2


  • 1 tablespoon of Fussels Smoked Rapeseed Oil
  • 1 small red onion
  • 2 garlic cloves
  • 2 red peppers
  • 1 tin of chopped tomatoes
  • 250g cooked sweet potatoes
  • 1 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 2 tablespoons of freshly chopped coriander
  • 4 eggs
  • Handful of grated cheddar
  • To serve: guacamole, lime wedges and fajitas


Preheat the oven to 250C
Finely slice the red onion and garlic
Cut the red peppers into strips
Preheat the oil in a heavy based and oven proof pan to medium high heat
Cook the red onion for 5-6 minutes until starting to soften and colour
Add the garlic and spices and cook for another minute
Add the tomatoes and give them a couple of minutes to start breaking down
Add the red peppers and sweet potato and cook for 10 minutes, stirring occasionally
Make 4 wells in the sauce and crack the eggs in and sprinkle with the cheese
Place in the oven and bake until the egg white is set (around 5 minutes)
Sprinkle with fresh coriander and serve immediately with fajitas, guacamole and lime wedges