Sweet Potato and Mince Bake Topped with Egg

Serves 2 – 4

Preparation time 30 minutes


  • 15ml (1 tbsp) sunflower oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and chopped
  • 1 yellow pepper, seeded and roughly chopped
  • 250g lean beef mince
  • Salt and freshly ground black pepper, to taste
  • 1 x 410g tin chopped tomatoes, blended
  • 1 x 410g tin beans, such as butter beans or sugar beans, rinsed and drained
  • 120g frozen peas
  • 1 large, sweet potato, cut into cubed and par-boiled
  • 15ml (1 tbsp) fresh parsley, finely chopped
  • 4 large eggs


  1. Heat the oil in a large frying pan and over a medium heat add the onion, garlic, chili, and pepper, and cook for a few seconds, continuously stirring.
  2. Preheat the oven to 180°c.
  3. Add the mince, season well and cook until cooked through, for about 5 minutes.
  4. Add the tomato and cook for 10 minutes.
  5. Mix in the beans, peas, potatoes, and parsley.
  6. Spoon into a casserole dish, crack the eggs on top and bake until the eggs are cooked, for about 5 minutes.