Preheat your oven to 200C.
Add your sweet potato chunks to a small baking dish, add tsp of olive oil and season with salt and pepper.
Bake your sweet potato in the oven for 20-25 mins.
Meanwhile, fry your chicken and add the cherry tomatoes.
Fry your cherry tomatoes for 3-4 mins before adding your spinach and basil. Stir that all together until the spinach wilts.
Mash the cherry tomatoes to release their juices. Add your pesto and stir that in.
Add in your baked sweet potatoes and low-fat creme fraiche and stir until completely mixed.
Transfer the contents of your pan into the same baking dish you baked the sweet potatoes in, flatten it and create three wells for your eggs.
Add your eggs and top with chilli flakes and a little grated parmesan (optional).
Bake in the oven for 8-10 mins, make sure your eggs don’t get overcooked, we want them runny!