Say goodbye to starting your day with greasy fry up that is driving inflammation and HELLO to a nutritiously packed full on break-fast to give your body some magical fuel. This is a take on the traditional “fry up” without the flare up it can cause to your health!

INGREDIENTS

6 falafel balls or organic turkey mince for meatballs

1½ TSP himalayan salt

1 TSP cayenne pepper

1 TSP dried thyme

1 TSP dried sage

⅛ TSP nutmeg

300 g Sweet Potatoes Scrubbed and chopped into 2cm cubes

1 large red onion Peeled and quartered

1 tbsp extra virgin olive oil 

1 tsp dried rosemary

½ tsp freshly ground black pepper

100 g kale washed, patted dry

4 salad tomatoes, washed and halved

400 g button mushrooms brushed clean

4 medium eggs

METHOD

Gather and prepare your ingredients. Preheat oven to 180°C and in a medium bowl add the turkey meat, one teaspoon salt, cayenne pepper, thyme, sage and nutmeg, and mix with your hands (or a fork) until combined. Then, roll the mixture into 12 individual meatballs. If using falafel please see falafel recipe here

Take the first baking tray and spread out the sweet potato cubes and onion wedges over one half. Brush with ½ tablespoon of the olive oil, sprinkle with rosemary and season with a pinch of salt and pepper. On the second half of the baking tray spread out the turkey meatballs or falafel. Now place the tray in the oven and bake for 15 minutes

Meanwhile, on the second baking tray spread out the kale, tomatoes and mushrooms. Brush with the remaining ½ tablespoon of the olive oil and season with the remaining salt and black pepper, then add to oven for approx 15 minutes

Once cooked remove trays from the oven and carefully scoop the kale, tomatoes and mushrooms onto the first tray with the sweet potatoes. Gently mix everything up so all the ingredients are evenly distributed on the tray. Create 4 small wells amongst the ingredients and crack an egg into each well. Bake once again for 6-8 minutes until the egg whites have set and the yolks are still runny. Next, serve and enjoy!