Sweet Potato and Kale Baked Eggs

Hi, this recipe is from the Co-op's February issue 64 of 'Food' called 'Heart of Gold'. It's on page 21 and on the Take-5 page, which means one of your 5-a-day. My mum wasn't as keen but I really liked it , it tasted like a sweet potato jacket potato I don't think I could eat a whole sweet potato though as it was really filling. Enjoy>.

Dietary Info:
-Vegetarian
-Pescatarian
-Dairy-Free {But does have eggs}
-Gluten-Free
-No Nuts
-Not Vegan
-1 of your five a day

Nutritional Info: {It's for 1/2 a potato or 1 serving}
energy   : 1082kJ 260kcal               13%
fat          : 17.5g                     Med: 25%
saturates: 3.4g                       Med: 17%
sugars    : 6.1g                       Low:  7%
salt         : 0.38g                     Low:  6%

Feeds 2

Ingredients:
- 1 large Co-op sweet potato{I used a Tesco one}
- 1/2 x 160g Co-op British sliced curly kale {I used Tesco}
- 1 Co-op red chilli, deseeded and finely sliced {I used dried chilli flakes}
- 2 Co-op British Free range eggs {Any eggs will do}
- 2tbsp Co-op 0% fat Greek style natural yogurt {I used Co-op natural full fat plain yogurt}

Method:
1:Preheat the oven to 200℃/180℃ fan/390℉/Gas 6.
2:Rub the sweet potato all over with 1tbsp olive oil {I used extra virgin} and season {I used salt and pepper}. Bake in the oven for 1 hour, or until tender. 3:Allow to cool slightly, then scoop out most of the flesh and set aside in a bowl. 4:Heat 1/2tbsp olive oil {I used extra virgin} in a nonstick frying pan, then cook the kale with the chilli and seasoning for 2-3mins, until wilted. Mix half with the sweet potato flesh, then spoon back inside the shells making a little hollow in the middle of each.
5:Crack an egg into each hollow then season and bake for 12-15mins, or until the egg is cooked to your liking. {I did about 20mins}
6:Serve with the yogurt and remaining  kale on the side, then season with salt and pepper.