This is an upscale, high nutrient dish you can throw together in the morning or dress up and serve for dinner. Basic parts are the sweet potato diced and cooked in coconut oil (or olive oil if you prefer), then topping it with your favorite style of egg.
1 pounds sweet potato (approx 1 large potato)
1 tablespoons of coconut oil (or olive oil)
Salt and pepper
2-4 eggs
Sliced scallions
Cooked kielbasa
Cinnamon & thyme (see notes)
Peel and dice the sweet potato in 1/2 inch cubes. This is the most labor intensive part.
In a skillet, melt the oil and bring to medium high heat.
Add the diced potatoes and sprinkle with salt and pepper.
Sauté till soft and slightly browned (5-10 min).
Serve potatoes in bowls and return pan to stove to prepare eggs.
Place eggs on top of potatoes and enjoy
Add thyme with the salt and pepper, then when the potatoes are almost done, add 1-2 teaspoons of cinnamon. It forms a sauce with the coconut oil and is delicious.
I like eggs prepared with runny yolks which spill over the potatoes. In a hurry, fried is easiest. Want to dress it up a little, soft boil and peel the eggs and serve them whole.
For the meat eaters (or 17 y/o bottomless pits), add some cooked kielbasa
Sliced scallions and even a squeeze of fresh orange juice really make the flavors pop.
This was a goto dish the morning of soccer matches for my son -- now we dress it up and serve it as a main dish at dinner with two peeled soft boiled eggs and a side of toasted baguette and goat cheese.
If you are making this for 4 or more people, I roast the potatoes in the oven at 400 for 25-30 min, stirring them every 5-10 min.