Spinach, egg & sweet potato hash

Scrub the sweet potatoes and cut into cubes, then cook in boiling water for 5 minutes to soften. Blend the crème fraîche in a small bowl with the zhoug and 3 tbsp water.

Heat the oil in a frying pan and fry the onion for 3-4 minutes to soften. Drain the potatoes and add to the pan. Fry gently for a further 5 minutes to lightly brown. Reduce the heat to low, then stir in the garlic, followed by the zhoug mixture to combine.

Fold in the spinach until it starts to wilt. Push 4 cavities in the vegetables and break an egg into each one. Sprinkle lightly with sea salt. Cover with a lid or a baking sheet and cook very gently for 8-10 minutes, or until the eggs are cooked to your liking.