PREP | COOK | KCAL | FATS (G) | CARBS (G) | PROTEIN (G) |
5 mins | 15 mins | 296 | 14 | 29 | 15 |
Ingredients
SERVES 4
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
Directions
- Cook the sweet potato for 3-4 minutes in a pot of boiling water, then drain.
- 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.
- Heat the remaining oil in the pan and fry the eggs to your liking.
- 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.
Notes:
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.