By AI Meal Planner
Prep the sweet potato: peel (optional) and cut into roughly 1/2-inch (1.2 cm) cubes so they cook quickly and evenly. Pat dry with a towel to remove excess moisture.
Heat a 10-12 inch (25-30 cm) skillet (cast-iron or nonstick) over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
Add the cubed sweet potato to the hot oil in a single layer as much as possible. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cook, undisturbed, for 4 minutes to develop color, then stir or toss to brown the other side.
Lower heat to medium-low, cover the skillet with a lid (or foil) and cook for 8–10 minutes, stirring once or twice, until sweet potatoes are tender when pierced with a fork. If they’re browning too quickly before becoming tender, add 2 tablespoons water to the pan, cover, and continue cooking.
Once sweet potatoes are tender, stir in 1/2 cup (≈120 g) salsa roja and spread into an even layer. Cook uncovered over medium for 2–3 minutes so the salsa warms and thickens slightly. Taste and adjust seasoning with more salt or pepper if desired.
Make two shallow wells in the sweet potato-salsa mixture. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook 4–6 minutes for set whites and runny yolks. For firmer yolks, cook 7–8 minutes. Alternatively, you can fry the eggs separately in a small pan and place them on top when plated.
When the eggs are cooked to your liking, remove the skillet from heat. Sprinkle 1/4 cup chopped cilantro over the top and let rest 1 minute.
Serve straight from the skillet or plate onto two shallow bowls. Optionally add extra salsa, a squeeze of lime, crumbled queso fresco, or sliced avocado if you have them (these additions are not included in the calorie estimate).
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By AI Meal Planner
This recipe is ready in 25 minutes and features Large sweet potato, peeled and cubed, Large eggs, Salsa roja and other delicious ingredients. Contains 316 calories total.
Prep the sweet potato: peel (optional) and cut into roughly 1/2-inch (1.2 cm) cubes so they cook quickly and evenly. Pat dry with a towel to remove excess moisture.
Heat a 10-12 inch (25-30 cm) skillet (cast-iron or nonstick) over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
Add the cubed sweet potato to the hot oil in a single layer as much as possible. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cook, undisturbed, for 4 minutes to develop color, then stir or toss to brown the other side.
Lower heat to medium-low, cover the skillet with a lid (or foil) and cook for 8–10 minutes, stirring once or twice, until sweet potatoes are tender when pierced with a fork. If they’re browning too quickly before becoming tender, add 2 tablespoons water to the pan, cover, and continue cooking.
Once sweet potatoes are tender, stir in 1/2 cup (≈120 g) salsa roja and spread into an even layer. Cook uncovered over medium for 2–3 minutes so the salsa warms and thickens slightly. Taste and adjust seasoning with more salt or pepper if desired.
Make two shallow wells in the sweet potato-salsa mixture. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook 4–6 minutes for set whites and runny yolks. For firmer yolks, cook 7–8 minutes. Alternatively, you can fry the eggs separately in a small pan and place them on top when plated.
When the eggs are cooked to your liking, remove the skillet from heat. Sprinkle 1/4 cup chopped cilantro over the top and let rest 1 minute.
Serve straight from the skillet or plate onto two shallow bowls. Optionally add extra salsa, a squeeze of lime, crumbled queso fresco, or sliced avocado if you have them (these additions are not included in the calorie estimate).
Calories per Serving: 316
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