Sweet Potato Breakfast Bowl

Ingredients

• 1 whole sweet potato, medium
• 2 tablespoons olive oil
• 1 pinch salt and pepper
• 1.5 cups fresh spinach or mixed greens
• 2 large eggs
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.

2. 2

   Scrub the sweet potato under running water to remove any dirt, then pat it dry with a paper towel.

3. 3

   Place the sweet potato on a cutting board and cut it lengthwise in half, then cut each half lengthwise again to create four long quarters.

4. 4

   Cut each quarter crosswise into 0.5-inch cubes, roughly the size of dice, and place them in a medium bowl.

5. 5

   Drizzle 2 tablespoons of olive oil over the sweet potato cubes, then sprinkle with a pinch of salt and pepper.

6. 6

   Toss the cubes with a spoon until every piece is coated in oil, about 20 seconds.

7. 7

   Spread the cubes in a single layer on a sheet pan with space between each piece, then slide the pan into the oven.

8. 8

   Roast for 12 minutes until the cubes are tender inside and the edges turn golden brown and crispy, stirring once halfway through.

9. 9

   While the potatoes roast, place a 10-inch nonstick skillet over medium heat and wait 90 seconds until the pan is warm and slides quickly when you tilt it.

10. 10

    Crack both eggs into the skillet at the same time, spacing them apart so they don't touch, and listen for a steady sizzle.

11. 11

    Cook the eggs for 3–4 minutes until the whites turn opaque and solid but the yolks still jiggle slightly when you tilt the pan.

12. 12

    Divide the fresh spinach or greens evenly between two bowls, placing a handful in each.

13. 13

    Remove the sheet pan from the oven using an oven mitt, then distribute the roasted sweet potato cubes evenly over the greens in both bowls.

14. 14

    Using a spatula, carefully slide one fried egg on top of each bowl of potatoes and greens.

15. 15

    Sprinkle 0.25 teaspoon of red pepper flakes over each bowl if desired, then serve immediately while the eggs are still warm.

Tools you’ll need

• oven
• sheet pan
• 10-inch nonstick skillet
• medium mixing bowl
• cutting board
• chef's knife
• spoon
• spatula
• oven mitt
• paper towel

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