Sweet Potato and Egg Skillet

Por Spain on a Fork · 35 min

Ingredientes

Modo de preparo

1. Heat a large frying pan over medium heat and add the olive oil.
2. Thinly slice the onion into julienne strips and thinly slice the garlic.
3. Add the onion and garlic to the hot pan and sauté, stirring every 1 to 2 minutes.
4. Meanwhile, cut the sweet potatoes into small bite-sized cubes.
5. When the onion is slightly translucent (4 to 5 minutes), add the sweet potato and cook, stirring every 1 to 2 minutes.
6. When the sweet potato is lightly golden, after about 8 to 10 minutes, stir in the paprika and oregano, then the grated tomato, and season with sea salt and black pepper.
7. Cover and lower to low-medium heat for 5 to 10 minutes, until the sweet potato is cooked through when pierced with a toothpick.
8. Remove the lid, make small pockets in the mixture, crack in the eggs spaced evenly, season them with sea salt and black pepper, and cover again.
9. Cook until the egg whites are set but the yolks are still slightly creamy, about 4 to 5 minutes. Remove from heat and serve from the pan topped with chopped chives.

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