When eggs are this good…they’re perfect for dinner. These roasted, stuffed sweet potato make a perfect base for sautéed, spinach and a sunny side egg! I love how the salty, garlicky spinach combines with the sweetness of the potato and then is topped off with an egg. It’s delicious and filling!!

Try this combination and come up with others of your own.

Ingredients (make 4 servings)

1 large sweet potatoes

16 oz of baby spinach

2 tablespoons of olive oil

1 large clove garlic – finely chopped

Pinch of red pepper flakes

4 eggs

Salt and pepper to taste

Instructions

Pre-heat oven to 350 degrees F (177 C). Cut potatoes in half lengthwise. Cook until easily pierced with a fork. Spoon out 2/3 of the sweet potatoes and set aside.

Place a skillet over medium/high heat. Add oil to lightly cover the bottom of the pan. Add the spinach and cook just until it begins to wilt (about 2 minutes). Add garlic and red pepper. Cook for about 30 seconds just until it begins to color, about 30 seconds. Season, stir and remove from the heat.

Season the potatoes. Fill with the spinach and add an egg to each. Return to the oven and cook until the egg is cooked to your liking. About 10 minutes for runny eggs.

While eggs are cooking…enjoy the leftover spinach and sweet potato. It’s delicious.