Recipe of Charred Avocado and Eggs

Ingredients

• 2 large eggs
• 1/2 a ripe avocado
• 1 sweet potato
• 1 red pepper
• 4 spring onions
• 1/4 cup cottage cheese
• olive oil
• 1/2 red chili a few sprigs of fresh soft herbs, such as parsley, mint, coriander

• Cut pepper and spring onions into fine strips. Peel, remove seed and chop the avocado.
• Heat 1 tablespoon of oil in a frying pan over a medium-high heat. Fry the spring onions, avocado and pepper for 3 to 4 minutes, or until golden.
• Peel the skin from the sweet potato, then cut into fine ribbons. Toss it into the pan with the charred veg, and fry till the sweet potato ribbons start to char.
• Spread the veggies evenly in the pan, then dig out two pockets in the center. Crack an egg into each one, then tilt the pan till everything binds together.
• Sprinkle some salt and black pepper and cover with a lid or tin foil. Reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes. Chop the chilli, and herbs.
• Remove the dish from pan and place it on a plate. Garnish it with a dollop of cottage cheese, chili and herbs.