One Pan Breakfast  Burrito (also delicious for lunch and dinner too!)

Ingredients

Serves 6 

• 1 small sweet potato peeled and cut into 1/4-inch-thick half-moons
• 2 tbsp. olive oil
• 2 capsicum (one red, one yellow), quartered and sliced
• 1/2 red onion, cut into 1/4-inch-thick wedges
• 1/2 tsp ground cumin
• Salt and pepper 
• 6 eggs
• 1/2 lime, plus wedges, for serving
• To serve: chopped coriander or chives, pickled jalapeños, and diced avocado
• Sour cream
• 6 medium wholemeal tortillas, warmed

Method

1. Heat oven to 180 degrees c. On a large rimmed baking tray, toss potato with oil, then toss with capsicum, onion, cumin, and 1/2 teaspoon each salt and pepper. Roast for 15 minutes or until the veggies are soft.

2. Toss vegetables, then move aside to make 8 empty spaces; crack 1 egg into each space and season everything on the baking tray with salt and pepper.

3. Roast until the whites are firm and the yolks are jammy (6-7 minutes)

4. Squeeze juice of half lime over veggies, then sprinkle everything with coriander or chopped chives and pickled jalapeños, if desired. Spoon eggs and veggies into tortillas, top with a dollop of sour cream, avocado, and serve with lime wedges if desired. Roll it up and devour!

Warning: This brekkie gets messy!