Ingredients
- 2 large sweet potatoes
- 2 large eggs
- 2 tbsp olive oil, divided
- ¼ cup green onions, chopped, plus more for serving
- ¼ cup red bell pepper, diced
- ¼ cup yellow bell pepper, diced
- ¼ tsp smoked paprika
- ¼ tsp cumin
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scrub the sweet potatoes thoroughly, then slice in half lengthways. Drizzle a tablespoon of the olive oil over the top of the sweet potatoes and bake for 40 minutes, or until tender.
- While the sweet potatoes are baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped green onions and peppers and sauté for 5 minutes, or until soft. Set aside.
- When the sweet potatoes are done, let them cool for a few minutes. Then use a spoon to carefully scoop out the insides, leaving a thin layer around the skin. Set the boats aside.
- Mix the insides of the sweet potato with the green onions and peppers, then add the paprika and cumin. Stir to combine. Spoon the mixture back into the boats. Use a spoon to make a well in each sweet potato, then gently crack in the eggs.
- Bake for 12-15 minutes, or until the eggs are set to how you like them. Garnish with more chopped green onions and serve right away.