3 Servings 35 min Cook
2 Sweetpotato, 5" long Sweet Potato
3 Cloves, minced Garlic
2 Pepper Serrano Pepper
1/2 Cup chopped Onions
2 Tbsp Olive Oil
6 Large Egg
Begin by cutting 2 large sweet potatoes into 1/2″ cubes.
Trim 3 cloves of garlic and mince it along with 2 serrano chiles.
Chop the onion.
In a large cast iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat.
When the oil is glistening, add in the garlic, onion, and serrano.
Add in the sweet potatoes and toss them so they are all coated by the oil.
Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes.
Meanwhile, in a seperate pan coated with non-stick spray cook the eggs until yolk has reached desired doneness.
When the potatoes have fully cooked, add 6 cooked eggs atop the stack and serve.