Eggs Baked with Sweet Potatoes and Tomatoes
Sweet potatoes and tomatoes are a perfect counterpoint. One is sweet, the other is bright and acidic. The addition of eggs, a little garlic and fresh basil takes this flavor combination to another level. Creamy, jammy, comforting and so flavorful!
Ingredients
- 1 large sweet potato
- 2 cups chopped tomatoes
- 2-4 cloves garlic minced
- 3 tablespoon olive oil or more, as needed
- 1/2 teaspoon salt or more, as needed
- pinch pepper
- 3-4 eggs
Instructions
- Preheat oven to 400°F
- Peel and cube 1 sweet potato.
- Place sweet potato cubes in a smallish, heavy, oven safe pan.
- Drizzle sweet potatoes with a little olive oil and sprinkle with salt and pepper.
- Bake for about 20 minutes, or until sweet potatoes are soft, but not mushy.
- Top sweet potatoes with tomatoes, olive oil, salt and pepper.
- Bake for an additional 15 minutes, or until tomatoes are steamy and stewy.
- Stir the sweet potatoes and tomatoes together, and make little indentations in the mixture for the eggs.
- Crack an egg into each indentation.
- Bake for about 10 minutes, until the whites have turned from translucent to white and the yolks are soft and jammy.
- Top with fresh basil and more salt and pepper as needed.
Video
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