Egg-Stuffed Sweet Potatoes

2 eggs

1 spring onion, finely chopped

½ red capsicum, finely chopped

A handful of feta cheese, crumbled.

1 tbsp Marion’s Kitchen Garlic Chilli Crisp, extra for brushing

Salt and pepper, to taste

• Air fry the sweet potatoes for 25-30 minutes, or until tender when pierced with a knife.
• Remove and allow them to cool slightly, then slice in half lengthways. Gently mash the flesh to create a well in each half.
• In a bowl, whisk together the eggs. Season with salt and pepper.
• Fill each sweet potato with spring onion and capsicum. Pour over the egg mixture, then top with feta and garlic chilli crisp.
• Return to the air fryer and cook at 180°C for 10-15 minutes, or until the eggs are just set and lightly golden.
• Serve warm with a drizzle of garlic chilli crisp.