Baked Eggs in Sweet Potato Boats

Name: Baked Eggs in Sweet Potato Boats
Yield: Serves 4
Ingredients: 2 whole fully baked sweet potatoes (medium or large); 2 Tbsp. extra-virgin olive oil; 4 eggs; ½ tsp. salt; ¼ cup minced fresh parsley; ¼ cup minced fresh cilantro; 2 Tbsp. capers; 2 Tbsp. raisins, roughly chopped; 1 small shallot, minced; Juice of 1 lemon; About 1 Tbsp. red wine vinegar

Max LugavereServes 4Source

egg american sweet potato parsley cilantro side breakfast brunch vegetarian dairy free gluten free nut free meal prep easy 30 minutes or less oven bake harper collins

Ingredients

2 whole fully baked sweet potatoes (medium or large)

2 Tbsp. extra-virgin olive oil

4 eggs

½ tsp. salt

¼ cup minced fresh parsley

¼ cup minced fresh cilantro

2 Tbsp. capers

2 Tbsp. raisins, roughly chopped

1 small shallot, minced

Juice of 1 lemon

About 1 Tbsp. red wine vinegar

Method

Preheat the oven to 375ºF.

Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.

Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8–10 minutes, until the eggs are set to your liking.

Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.

Serve each egg boat topped with relish.