NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (150g)

1.5 cups Mixed Greens (~50g)

3 Large Eggs

150g Smoked Tofu

1 tsp Olive Oil

PREPARATION

• 1

  Peel (if desired) and dice the sweet potato into small cubes. Steam or parboil the cubes for 5 minutes to slightly soften them.

• 2

  Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and add the sweet potato cubes. Cook until they turn crispy and golden, stirring frequently, about 8-10 minutes.

• 3

  In a separate pan, add a tiny bit of olive oil and sauté the mixed greens until just wilted, about 2-3 minutes. Season lightly with salt and pepper to taste.

• 4

  Slice the smoked tofu into bite-sized pieces. In the same skillet used for the sweet potato (or a clean one), add the tofu pieces and sear them on medium heat until they develop a slight crisp on each side, about 3-4 minutes.

• 5

  Combine the crispy sweet potato cubes with the sautéed tofu in one pan. Create small wells and crack the eggs into the wells. Cover the pan loosely with a lid and cook until the whites are set but the yolks remain jammy, 3-4 minutes. Alternatively, cook the eggs separately to your desired consistency and serve them on top.

• 6

  Plate the sweet potato hash and tofu, then arrange the sautéed greens on the side or layered on top. Gently place the jammy fried eggs over the hash.

• 7

  Season with a pinch of salt and pepper, and serve warm.