This recipe is the perfect go-to breakfast when you want something quick that’s also special. Sweet potato not only adds a great pop of colour but is also a good source of vitamins A and B6, potassium, magnesium, and fibre. In this recipe, if you like, try to keep the egg yolk a little bit runny. When broken open, the yolk cascades over the dish, creating a luscious, creamy sauce.
2 medium sweet potatoes, unpeeled
2 Tbsp (30 mL) grapeseed oil, divided
1 cup (250 mL) packed baby spinach or other tender greens
2 small avocados, peeled, pitted, and thinly sliced
4 poached or sunny-side-up eggs
2 green onions, trimmed and thinly sliced into rounds
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) harissa paste
Freshly ground black pepper
Slice sweet potatoes lengthwise into strips about 1/4 in (0.6 cm) thick.
In large frying pan over medium-low, heat roughly 1/2 Tbsp (7 mL) oil. Add half the sweet potato slices and cook, flipping occasionally, until lightly browned and tender, about 5 minutes total. If sweet potato is browning before it has softened, add a couple of tablespoons of water and place lid over frying pan. Let steam for a couple of minutes before continuing to cook with the lid off. Set aside and cook remaining sweet potatoes in another 1/2 Tbsp (7 mL) oil. Divide sweet potatoes among 4 serving plates.
Top sweet potatoes with spinach, avocado slices, an egg, a sprinkle of scallions, and a sprinkle of salt.
In small bowl, whisk together remaining 1 Tbsp (15 mL) oil with harissa paste until well combined. Drizzle a little harissa oil over each serving along with a grind of freshly ground pepper, if desired. Serve immediately.
Tip: Harissa paste, a great pantry staple, is a North African pepper paste that adds depth and heat to dishes. A little goes a long way. If you don’t have it on hand, a good substitute in this recipe would be a sprinkle of smoked paprika.