• 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
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.