Prep 00:20 Cook 00:05 Makes Serves: 2 Source 28bysamwood.com
Preheat oven to 180°C.
Line a baking tray with baking paper and place the diced sweet potato on the tray. Drizzle with half a tablespoon of coconut oil, cinnamon and salt. Roast for 15 minutes.
Add in red capsicum, broccolini and bok choy stems and stir-fry quickly until softened.
Toss through roasted sweet potato and bok choy leaves, season well and set aside.
In the same frypan melt the remaining coconut oil and fry four eggs to your liking.
On a plate serve up the stir-fry vegetables and top with fried eggs. Season further if required.
Energy 1328kj Calories 318cal Protein 15g Fibre 3g Fat 20g Saturated Fat 9g Carbs 15g Sugar