Mexican Sweet Potato & Veggie Bowl

While the veggies are roasting, slice the corn kernels off the cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Finely chop the tomato. Cut the avocado into 1cm cubes. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).

In a medium bowl, combine the avocado, a pinch of garlic, ½ the coriander and a squeeze of lime juice. Mash lightly with a fork or potato masher. Season to taste with salt and pepper and mix well. Taste and add more lime juice and garlic if you like.

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally for 4-5 minutes, or until golden and lightly charred. TIP: Cover the pan with a lid or foil if the kernels are popping out! Transfer to a medium bowl. Add the tomato, remaining chopped coriander, a squeeze of lime juice and a drizzle of olive oil to the corn. Season with salt and pepper and mix well.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan, sprinkle with a pinch of chilli flakes (if using) and cook for 3-4 minutes, or until the yolk is just firm. Remove from the heat.