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Oven baked sweet potato rösti with black bean salsa, avocado and poached egg
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4.84 from 6 votes

Sweet Potato Rosti with Poached Egg

Sweet Potato Rosti with Black Bean Salsa and Poached Egg! A veggie meal great fo any time of the day! Gluten- and dairy free!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, lunch
Cuisine: Gluten Free, Vegetarian
Servings: 2
Calories: 419kcal
Author: Nutritionist meets Chef

Ingredients

Sweet potato rosti

  • 300 g / 10.5 oz sweet potato about 1 small
  • 1 tbsp parsley chopped
  • 1 garlic clove minced
  • 1 egg
  • Salt pepper

Black bean salsa

  • 150 g / 1 cup tinned black beans, drained, rinsed and dried
  • 1/2 small red onion chopped
  • 2 tbsp parsley chopped
  • 1 garlic clove minced
  • 1/2 tsp ground coriander
  • 2 tomatoes, diced (or 8-10 cherry tomatoes)
  • 1/2 tbsp olive oil
  • 1/2 tbsp apple cider vinegar (or white wine vinegar)
  • 1/2 tbsp honey (add to taste)*
  • salt & pepper to taste

Poached Eggs

  • 2 eggs
  • water
  • 1 tbsp vinegar
  • 2 pinch salt

Extra

  • 0.5-1 avocado

Instructions

  • Preheat the oven to 200°c /gas mark 6/ 390°F. Peel and grate the sweet potato. Whisk the egg in a bowl. Add the grated sweet potato, garlic, parsley, salt and pepper. Mix until combined.
  • Line a baking tray with greaseproof paper. Divide the potato mixture into two equal parts and place on the oven tray. Form the rösti around 10 cm in diameter and 2,5 cm high. Bake in the oven for 25-30 minutes, until golden.
  • Combine all salsa ingredients in a bowl except honey. Taste and add honey if needed depending on how sweet the tomatoes are. Add salt and pepper to taste. Set aside
  • Bring a small pan filled with 2/3 full of water to the boil. 
    Once boiling, bring down to a simmer. Add the vinegar and create a whirlpool in the water by whisking with a whisk. Crack the eggs in a small cup, one at the time. Gently add the egg to the simmering whirlpool and poach for 3-4 minutes, depending on how large the egg is. Lift up the egg with a slotted spoon after 3 minutes. Prod the egg, the egg white should be firm but were the egg yolk is it should be soft. Once done, remove from the water and place on kitchen roll. 
  • Remove the rostis from the oven and gently remove them from the greaseproof paper. 
  • Assemble the rostis by adding sliced avocado, black bean salsa and top with the poached egg. Finish with chilli flakes, fresh parsley or coriander/cilantro

Notes

  • Add honey to taste, as tomatoes can vary in sweetness!
  • These sweet potato rostis can be prepared the night before if you're meal prepping or cooking for a group of people. Make them and cook them of straight away and cool down. Before serving, pop them in the oven for 5-6 minutes to reheat them!