1 medium onion, chopped
2 medium sweet potatoes, cut into chunky (approximately 1 cm) slices
1/2 red chili, finely chopped
3 small tomatoes, cut julienne style (8 pieces)
3 cloves garlic
200g frozen spinach (or more)
100g sour cream (or greek style yoghurt)
1 tbsp fresh coriander/cilantro, chopped (optional garnish)
Salt and Pepper to taste
Saute onions in olive oil on medium heat for five minutes in large frying pan. Add sweet potatoes and chili, reduce heat and cook for 20 minutes until potatoes are almost cooked. While potatoes and onion are cooking, roast the tomatoes with olive oil in the oven or on a skillet until just turning brown. Set aside. Next, fry spinach in pan until just defrosted. Then add garlic. Add spinach to sweet potatoes, mix and spread evenly over the bottom of the pan. Crack four eggs on top, sunny side up. Cook covered on medium heat for approximately 5 minutes or until whites are set. Sprinkle with coriander; add tomatoes and sour cream to serve.
Can easily be extended by adding more sweet potato and eggs and spreading the mixture between two pans
–Recipe by Stacey S.