5 mins15 mins296142915



16 oz. (450g) sweet potato, peeled, cut into cubes

2 cloves garlic, chopped

1 ½ tbsp. coconut oil

2 medium zucchini, diced

1 onion, diced

8 eggs

handful parsley, chopped

cayenne pepper, to taste


  1. Cook the sweet potato for 3-4 minutes in a pot of boiling water, then drain.
  2. Heat the ½ tablespoon of the oil in a pan, over medium heat. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 minutes, until cooked and browned. Season to taste with salt and pepper, and set aside.
  3. Heat the remaining oil in the pan and fry the eggs to your liking.
  4. Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt and pepper, to taste and serve.


Sweet potatoes are an excellent source of beta-carotene, which can be converted to vitamin A and help support your immune system and gut health.