Sweet Potato and Egg Skillet

This Sweet Potato and Egg Skillet combines the natural sweetness of roasted sweet potatoes with the savory richness of eggs, creating a hearty and satisfying dish. Topped with fresh herbs and a hint of spice, it's perfect for breakfast or brunch. This recipe is gluten-free and packed with nutrients, making it a wholesome choice for any meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley, chopped (for garnish)
• Optional: hot sauce for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they start to soften.
2. Add the diced onion and minced garlic to the skillet, and cook for an additional 5 minutes until the onion is translucent.
3. Stir in the smoked paprika, salt, and pepper, mixing well to coat the sweet potatoes evenly.
4. Make four small wells in the sweet potato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
5. Remove from heat, garnish with fresh parsley, and serve hot. Add hot sauce if desired.