Middle-Eastern Sweet Potatoes…

…with roasted tomatoes, soft boiled egg and coriander yoghurt…

Cut two to theee sweet potatoes into chunky strips or chips, toss them in ras el hanout (a spice you can buy here), salt, pepper and olive oil and roast in the oven for around 35 mins, or until nearly soft. Add the tomatoes and a little extra oil and seasoning and roast for ten or so minutes more. While they’re cooking, stir chopped coriander, salt, pepper, oil and Greek yoghurt together, and soft boil an egg, or however many you need! Remove potatoes and tomatoes from the oven, peel the egg, and cut in half, assemble on a plate, with the yoghurt and sprinkle over some chopped herbs.

(Also pictured, Tumeric Porridge, recipe here >>)