Sweet Potatoes with Baked Eggs

Peel the sweet potatoes and cut them into 1-centimeter cubes. Place them in a bowl and season with 2 tablespoons of olive oil, 1 teaspoon of salt, and ground pepper to taste. Toss well to ensure all the pieces are evenly coated.

Line a baking sheet with parchment paper and spread the seasoned sweet potatoes on it. Spread them in a single layer over the entire surface, then place the baking sheet in an oven preheated to 200 degrees Celsius for about 40 minutes. Turn the sweet potatoes halfway through baking using a spatula. They are done when you can pierce them with a fork.

Peel the onion and garlic and finely chop them separately. Heat the remaining 2 tablespoons of oil in a large skillet and sauté the onion until translucent and softened. Lightly salt the onions while sautéing. Stir in the garlic, and when it becomes fragrant, add the roasted sweet potatoes to the pan. Mix everything well, then use a wooden spoon to make five small indentations in the vegetables and carefully crack the eggs into them. Lightly season with salt and pepper.

Place the pan in a preheated oven  for 10–15 minutes so the eggs cook through nicely.

If you want the yolk in the center to remain runny, remove the pan from the oven after about 10 minutes; otherwise, continue baking for a few more minutes, or until the eggs are cooked to your liking.

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