Summer egg and chips is a take on the beloved classic. This one uses sweet potatoes and is served with a summer slaw that’s lighter than a traditional recipe, as it has a lot less mayonnaise and is made with natural yogurt instead. The sweet potato wedges take around 30 minutes in the oven, and in the meantime you can get working on the slaw and frying the eggs. Despite the name, you can definitely make this recipe year-round! The slaw is also perfect for serving up at a barbecue or picnic – people will love how light and crunchy it is and it goes wonderfully well with barbecued meat or fish!
- 4tbsp sunflower oil
- 900g sweet potatoes, scrubbed and cut into chips
- ½ tsp sweet smoked paprika
- 2tsp BBQ sauce
- Juice 1 lemon
- 1½ tbsp mayonnaise
- 1½ tbsp natural yogurt
- ⅛ red cabbage, finely sliced
- ⅛ white cabbage, finely sliced
- 1 large carrot, peeled and cut into matchsticks or grated
- 100g radishes, finely sliced
- 3 spring onions, finely sliced
- 4-8 eggs
Heat the oven to 180C fan, gas 6. Heat half the oil in a roasting tin for 2 mins or until hot. Add the chips, sprinkle over the paprika and mix to coat in the oil. Roast for 30-40 mins.
In a large bowl, mix the BBQ sauce, lemon juice, mayo and yogurt until smooth. Toss the cabbage, carrot, radish and spring onion in the dressing to make the slaw.
Heat the rest of the oil in a pan set over a medium high heat. Turn the heat down, then crack in the eggs. Cook for a few mins until the white is set and yolk is runny. Serve with the slaw and chips.
You can make the slaw the night before, if you like, as it will keep well if it's in a tupperware box in the fridge.