Method
Step 1
Preheat oven to 200⁰C.
Step 2
Place diced sweet potato on baking sheet. Season with salt and freshly ground pepper and drizzle with olive oil. Bake in oven for 15 to 20 minutes until done.
Step 3
Stir the vegetable stock granules into the boiling water and mix well. Set aside.
Step 4
Heat a few glugs of olive oil in a saucepan on medium to high heat. Add the onion and sauté for 5 to 6 minutes until translucent. Add the mushrooms, salt and pepper, and continue to sauté for another 5 or 6 minutes, until the mushrooms are soft and starting to brown. Add the swiss chard, vegetable stock, and chili flakes and cover. Turn the heat down to low and cook for 3 minutes. Remove the lid and allow the stock to mostly evaporate, stirring occasionally.
Step 5
Fry the eggs to your taste. Sprinkle them with the fresh dill.
Step 6
To serve, place the sweet potatoes on the plate, top with 2 eggs and a portion of the mushroom mixture.