Sweet Potato Nests

Sweet Potato Nests

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 small red onion, sliced

1 Tablespoon minced garlic

2 large sweet potatoes, peeled and spiraled

1 large avocado

½ tablespoon lime juice

2 teaspoons kosher salt, divided

2 large eggs

1 tablespoon siracha, divided

1.      Heat 1 tablespoon of extra virgin olive oil in a large skillet on medium heat.

2.      Add garlic and sliced red onion to skillet. Sauté 2-3 minutes or until red onion has softened.

3.      While waiting, peel and spiral your sweet potatoes.

4.      Once garlic and onion are finished, add 1 tablespoon of extra virgin olive oil to skillet on medium heat

5.      Add spiraled sweet potatoes to skillet and press flat. Stir every so often. Sweet potatoes are done when they have softened and started to crisp around the ends – about 14 minutes.

6.      While sweet potatoes are cooking, scoop your avocado in a bowl and mash with a fork.

7.      Add lime juice and 1 teaspoon of kosher salt to avocado. Set aside.

8.      Once sweet potatoes are done, turn off burner and cover.

9.      Heat nonstick skillet over medium low heat and spray with oil

10.   Crack your eggs carefully in the skillet. (It is okay if the whites touch, you can separate when they are ready to be taken out)

11.   Put lid over skillet to cook the whites.

12.   While eggs are cooking, prepare your plates by scooping sweet potatoes onto plate and adding a dollop of guacamole.

13.   Once egg whites have set, transfer to on top of the sweet potatoes. (Careful to not overcook. You don’t want the egg whites cooked over the yolks.) If you are not a fan of sunny side eggs, cook a little longer.

14.   Drizzle with desired amount of siracha and serve.