Vanilla Sweet Potato & Chickpea Breakfast Hash

Ingredients:

2 medium sweet potatoes, peeled and diced
1 x 400g tin chickpeas, drained
1 red pepper, diced
1 small red onion, sliced
2 tbsp olive oil
Seeds from 1 Vanilla Mart Ugandan Vanilla Pod
1 tsp smoked paprika
1/2 tsp ground coriander
4 eggs
1 avocado, sliced
Fresh coriander
Sea salt and black pepper
Lime wedges, to serve

Method:

• Preheat the oven to 200°C.
• Toss the sweet potato, chickpeas, red pepper and red onion with olive oil, smoked paprika, coriander, salt and pepper.
• Roast for 25–30 minutes, turning halfway through.
• Scrape the seeds from the Vanilla Mart Ugandan Vanilla Pod and gently mix them through the roasted vegetables and chickpeas.
• Make four small wells in the mixture and crack an egg into each.
• Return to the oven for 6–8 minutes, or until the egg whites are set and the yolks remain slightly soft.
• Top with sliced avocado and fresh coriander.
• Serve with lime wedges.