# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 small red bell pepper, diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 cups baby spinach (approximately 2 oz)
→ Protein
06 - 4 large eggs
→ Pantry
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs (Optional)
12 - 2 tablespoons chopped fresh parsley or cilantro, for garnish
# How-To Steps:
01 - Warm olive oil in a large skillet over medium heat.
02 - Add diced sweet potatoes and cook, stirring occasionally, for 7 to 8 minutes until they start to soften.
03 - Incorporate diced onion and bell pepper, cooking for 5 to 6 minutes until vegetables are tender and lightly browned.
04 - Stir in minced garlic, smoked paprika, ground cumin, and optional chili flakes, cooking for 1 minute until fragrant.
05 - Add baby spinach and cook until wilted, about 1 to 2 minutes. Season with salt and freshly ground black pepper.
06 - Using a spoon, make four wells in the vegetable mixture. Crack one large egg into each well.
07 - Reduce heat to low, cover the skillet, and cook for 5 to 8 minutes until eggs reach desired doneness.
08 - Remove skillet from heat. Garnish with chopped fresh parsley or cilantro if desired and serve immediately.
