This recipe is inspired by my favourite café in London. Bocca Cha Cha opened in our neighbourhood 3 years ago and since Hank loves this place too, we have become loyals and esp. during the summer we go almost every day. We mainly go because of the bohemian atmosphere and outside space, the food is just ok with an interesting selection of tapas and bruch plates. My favourite dish is this brunch option of roasted eggs with sweet potatoes, red peppers and kale. I am making this easy recipe at home too, though with a slight alteration: the original recipe at bocca, the eggs are fried and are runny, whereas I bake mine with the vegetables to simplify the recipe and use less equipment. Not only the taste is divine, but it is also super fuss free as you mix all the ingredients in one baking tray and this is the only equipment you use. Honestly you cant go wrong with this one…
The combination of red peppers and sweet potatoes is earthy and satisfying, and at the same antioxidant rich (peppers are a good source of vitamin C and sweet potatoes a good source of vitamin A), kale compliments both these vitamins but also adds a crunchy texture and a wealth of minerals (magnesium, iron, calcium) and also vitamin K. Finally the eggs in the recipe offer the much needed protein (one egg offers 13grs of protein, I usually add two), which gives a feeling of satiety.
This is my favourite fuss free lunch or dinner when working from home.
Ingredients (for 1 person)
- 2 mixed peppers, diced
- 1 sweet potato, diced
- 1 or 2 free range eggs
- A handful of kale, sliced
- 5-6 broccoli florets
- Salt& paper
- Olive oil
Preparation
- Preheat the oven to 180c
- Mix in a small tray the sweet potatoes with a bit of olive oil and salt & pepper, baking for around 15-20 mins.
- Add the diced peppers in the tray, stir well and bake for another 10 mins.
- Remove the tray, break the two eggs in the tray and bake for another 15mins until the eggs are done (they should be well cooked and not runny). In the last 5mins also add the shredded kale.