Sunday is a day for eating. However, before you go gung-ho on a roast dinner, why not ease yourself in to the day with this simple and tasty brunch?

Gluten free, high in protein and packed full of flavour it’s the perfect way to jazz up your eggs and get more veggies into your morning meal.

Ingredients – serves 2

• 2 small sweet potatoes
• 1 teaspoon of garam masala
• Glug of vegetable oil
• 4 large eggs
• Handful of rocket
• Handful of coriander
• 1 spring onion
• Squeeze of lime juice
• Sriracha
• Salt and pepper

Method

Preheat your oven to 175°C (350°F). Scrub your sweet potatoes in warm water and dry with a paper towel. Place your potatoes in a microwavable dish, along with a small glug of oil, your garam masala, and a sprinkling of salt and pepper. Give everything a good mix until your potatoes are nicely coated. Prick with a fork and pop in the microwave on a medium heat for around 7 minutes, or until they give slightly when (carefully!) squeezed.

Transfer your potatoes to a baking tray – make sure you drizzle any remaining oil from the bottom of your microwavable dish over your potatoes. Bake in the over for 20 minutes.

In a heavy bottomed frying pan, fry your eggs low and slow – this is the secret to evenly cooked eggs with runny yokes. Once ready, it’s time to assemble!

Roughly chop your sweet potatoes – they will probably fall apart a little but don’t worry this will add texture to your dish. Plate up with a handful of rocket, a pinch of salt and pepper and a squeeze of lime juice. Top with 2 fried eggs, chopped coriander and a good helping of sriracha. Finish with a sprinkling of sliced spring onion, and tuck in.