Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 2 cups sweet potato (peeled and diced into 1/2" cubes (about one large potato))
  • 2 shallots (diced)
  • 2 garlic cloves (minced)
  • 1 tbsp fresh basil (chopped, or 2 tsp dried)
  • 1 cup mushrooms (sliced)
  • 1 can diced tomatoes (14 oz)
  • 2 cups spinach
  • salt & pepper
  • 4 eggs (large)
  • 1 tbsp parsley (chopped)

Instruction

  • In a medium skillet, heat olive oil over medium heat.
  • Add sweet potato, shallots, garlic, basil, and mushrooms.  Cook, stirring, about 5 minutes
  • Stir in tomatoes with their liquid. Reduce heat to medium low. Cover and cook, stirring occasionally, another 10 minutes, or until potatoes are tender.
  • Remove cover and Increase heat to medium, cooking until most of the liquid has reduced about 5 minutes.
  • Season with salt & pepper, and add the spinach, stirring until spinach is wilted.
  • Make four evenly spaced indentations with the back of a spoon. Crack an egg into each indent.
  • Cover and cook 10 minutes more, until eggs are just set.
  • Garnish with parsley, and serve.