YOUR SOLIN GENERATED RECIPE
Sunny Side Up Eggs with Sautéed Spinach and Crispy Sweet Potato Hash
Enjoy a vibrant and satisfying dish featuring sunny side up eggs paired with a protein boost from tofu, complemented by fragrant sautéed spinach and a crispy sweet potato hash. This dish offers a delightful mix of textures and flavors, perfect for fueling your morning or any meal of the day.
INGREDIENTS
3 large eggs
1 large egg white
100g extra firm tofu
2 cups fresh spinach
2 tsp olive oil
100g sweet potato
PREPARATION
Preheat a non-stick skillet over medium heat.
Slice the sweet potato into small, evenly sized cubes. Add 1 teaspoon of olive oil to another pan over medium-high heat and toss in the sweet potato cubes. Season lightly with salt and pepper. Sauté until they become crispy on the outside and tender inside, about 10-12 minutes, stirring occasionally.
While the sweet potato is cooking, prepare the spinach and tofu. In a separate skillet, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and stir until wilted, about 2-3 minutes.
Cube the tofu into small bite-sized pieces and add to the spinach during the last minute of cooking to warm through. Season with a pinch of salt.
In the non-stick skillet, gently crack the 3 eggs and add the egg white around them to boost protein. Cook over medium-low heat until the whites are set but the yolks remain runny, about 3-4 minutes. Optionally cover the pan briefly to ensure the whites fully set.
Plate the sunny side up eggs alongside a serving of the sautéed spinach and tofu mixture, and add a generous serving of crispy sweet potato hash on the side.
Serve immediately while warm and enjoy your nutrient-packed meal.