Baked Eggs in Sweet Potato Boats with Herb Relish

Yes, every now and then I make someone else’s recipe. I don’t usually share them here, but this one has been in my rotation for years and I couldn’t keep it to myself. It’s from Max Lugavere’s cookbook, which is packed with healthy recipes, but this one is my personal favorite. The herb relish totally makes the whole dish, don’t skip it. Hope you love it like I do.

Quick Tips

• Bake the sweet potato ahead of time so this comes together fast when you’re ready to eat.

• Use a spoon to carefully scoop the center so the egg sits snug without spilling over.

• If you like runny yolks, start checking the eggs around 8 minutes.

• The herb relish can be made a day ahead, the flavors get even better as it sits.

• Swap in dill or basil if you’re not a cilantro fan.

Yield: 1

Author: Sippin Foodie

Print

With ImageWithout Image

Baked Eggs in Sweet Potato Boats with Herb Relish

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 medium sweet potato, fully baked
• 1 tbsp extra-virgin olive oil
• 2 eggs
• ½ tsp salt
• 1 tbsp minced fresh parsley
• 1 tbsp minced fresh cilantro
• 1 tbsp capers
• 1/2 small shallot, minced
• Juice of 1/2 lemon
• 1 tsp red wine vinegar, or more to taste
• 1 tbsp grated parmesan cheese

Instructions

1. Preheat oven to 375ºF.
2. Slice sweet potato in half lengthwise and scoop out just enough potato to fit an egg. Brush insides and outsides with olive oil.
3. Place sweet potato halves in a baking dish. Crack one egg into each hollow, sprinkle with salt, and bake 8–10 minutes, or until eggs are set to your liking.
4. While the potatoes bake, stir together parsley, cilantro, capers, shallot, and lemon juice in a small bowl. Add vinegar a splash at a time until it’s tangy enough for you.
5. Top each egg boat with herb relish, parmesan cheese, and serve warm.

Did you make this recipe?

Tag @sippinfoodie on instagram and hashtag it #sippinfoodie