Yield:2-4 servings depending on how big of a power breakfast you'd like 1x
1 pound sweet potatoes or yams
2–4 eggs, for 1–2 eggs per serving
olive oil or avocado oil for cooking
sea salt and pepper
Tomato Avocado Salsa:
1/4 cup minced red onion
1/2 cup roughly chopped fresh cilantro
2 Teaspoons minced jalapeno
1/2 Teaspoon sea salt
2 Tablespoon freshly squeezed lime juice
8 ounces (about 24) cherry tomatoes, quartered
1 – 6 ounce ripe avocado, peeled, pitted, and cubed
Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
Thoroughly scrub the sweet potatoes or yams and cut off both ends along with any undesirable spots. Cut them in half lengthwise, and place them face down on the parchment paper. Roast in the oven for 20-25 minutes or until the sweet potatoes are tender and caramelized.
While the sweet potatoes are cooking, make the salsa by combining all the prepped ingredients. Set the salsa aside to let the flavors marinate while the potatoes finish cooking.
When the potatoes are done, turn off the oven and keep them warm while you cook the eggs.
Heat a medium sized skillet over medium heat, and add a small amount of oil for cooking – I used 1 Teaspoon of avocado oil. Add the eggs to the heated pan one at a time, and season with salt and pepper. Place a lid over the skillet for over-easy eggs and cook until the eggs reach your desired doneness. We like our over-easy eggs on the runny side, so the cooking time is usually 2-3 minutes.
Serve the eggs over the warm sweet potatoes and load on the fresh salsa!