Ingredients
Units
Scale
- 1-2 medium sweet potatoes, sliced 1/4” thick (8 slices total)
- 2 T. extra virgin olive oil, divided
- 8 large eggs
- 2 ripe avocadoes
- 1 medium tomato, seeded and diced
- 1/2 c. fresh cilantro, chopped
- 3 T. fresh lime juice
- 1 t. red pepper flakes
- Sea salt and black pepper, to taste
- Optional: Smoked paprika, for garnish
Instructions
- Preheat your oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray the rack with non-stick cooking spray and set it aside.
- While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add the diced tomatoes, cilantro, lime juice, and red pepper flakes. Season with sea salt and black pepper to taste, mixing until combined. Set aside.
- Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven. Bake for 15-20 minutes or until the slices are fork tender, turning them once halfway through cooking. Once done, remove from the oven and set aside.
- In the meantime, heat half of the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs, seasoning with sea salt and black pepper. Cover the pan and cook until the whites are set and the yolks are cooked to your desired consistency, around 3-5 minutes. Transfer the eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
- To serve, top each sweet potato slice with a generous spoonful of the fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika if you desire. Enjoy your delicious breakfast!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size:
- Calories: 430
- Sugar: 2.6 g
- Sodium: 171.2 mg
- Fat: 34.4 g
- Carbohydrates: 18.9 g
- Fiber: 9.1 g
- Protein: 15.5 g
- Cholesterol: 372 mg