YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Sweet Potatoes
Tender sweet potatoes and black beans roasted until crisp, topped with eggs baked to a silky finish and served with a zesty yogurt dollop.
INGREDIENTS
1 medium sweet potato
0.5 cup black beans
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 cup baby spinach
2 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 tbsp cilantro
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into half-inch pieces.
On a parchment-lined baking sheet, toss the sweet potato cubes and rinsed black beans with olive oil, sea salt, black pepper, and smoked paprika.
Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly browned on the edges.
Remove the sheet from the oven and stir in the baby spinach, allowing it to wilt slightly from the residual heat.
Transfer the vegetable mixture into a small oven-safe skillet or individual ramekins, creating two small wells in the center.
Pour the liquid egg whites into the skillet around the vegetables, then carefully crack the whole eggs into the prepared wells.
Place the skillet back into the oven and bake for 8-12 minutes, until the egg whites are fully set but the yolks remain soft and runny.
Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving warm.