Eggs with Curried Sweet Potato Hash
- 4 eggs
- 1 large sweet potato
- 1 small white onion, diced
- 1/4 cup veggie broth
- 1 Tbsp. curry powder
- Salt to taste
Peel and chop the sweet potato into large chunks. Saute the sweet potato, onion and curry powder with some vegetable broth in a covered large frying pan until the potatoes soften. If the broth cooks off too fast, add more as needed. When the potatoes are done, turn off the heat and set aside.
To cook the eggs, heat a skillet over medium heat and spray with some nonstick spray. Carefully crack four eggs into the pan and let them cook until the egg whites no longer jiggle when you move the pan. If you like the yolks runny, make sure you don’t let them turn pink!
Divide the potato hash onto two plates and top each with a set of eggs. Sprinkle with salt and pepper and maybe garnish with a couple sprigs of cilantro for color.