This is healthy finger food at its best – the fat from the egg yolk helps baby absorb more carotenoids from the sweet potato; and it’s gluten- and dairy-free.
Line your baking tin with unbleached parchment paper (or grease with coconut oil) and preheat your oven to 180 degrees.
Heat the coconut oil in a pan and cook the sweet potato for approximately 8 minutes on very low heat, being careful not to burn. Add the courgettes and cook for a further 2-3 minutes.
Whisk the eggs in a bowl and add the blanched peas and chives.
Line the base of your tin with the sweet potato/courgettes and then pour over the egg mixture.
Cook in the oven for 20-25 minutes.
Cut into squares and serve.
If you are reheating, fry lightly in a pan with a little more coconut oil or bone broth.
Note: Baked eggs will last three days in the fridge (sealed in a glass container). However, I would err on the side of caution with babies and keep it to no more than two.