Root vegie hash with eggs and beans

Ingredients (4 servings):

• 600g sweet potato, peeled, cut into 3 cm pieces
• 60ml (¼ cup) olive oil
• 1 red onion, finely chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 400g red kidney beans, rinsed, drained
• 200g cherry tomatoes, halved
• 4 eggs
• ¼ cup fresh coriander sprigs
• 70g (¼ cup) Greek yoghurt

Method:

1. Preheat oven to 180C.
2. Place sweet potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium-high and cook for 10 minutes or until the potatoes are just tender. Rinse under cold water. Drain.
3. Heat half the oil in a non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and golden.
4. Add the paprika, cumin and remaining oil. Stir for 1 minute or until aromatic.
5. Stir in the potato mixture for 5 minutes or until just crisp. Season.
6. Add the beans and tomato and cook for 5 minutes or until heated through.
7. Transfer to a large baking tray. Use the back of a spoon to make 4 shallow indents in the mixture.
8. Crack an egg into each indent. Bake for 10-12 minutes or until the eggs are cooked to your liking.
9. Top with the coriander and season.
10. Serve with the yogurt.