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Servings 0

Ingredients

  • ½ cup ½-inch cubes sweet potatoes (cut into ½-inch cubes)
  • 2 tbsp raw coconut oil or ghee (clarified butter) (melted, separated)
  • ½ tsp smoked sea salt (plus more as needed)
  • 2 cups ¼-inch cubes mixed nonstarchy veggies (zucchini, bell peppers, tomatoes, onions) (chopped into ¼-inch cubes)
  • 2 cups baby spinach
  • ½ tsp chipotle pepper chile flakes (use red pepper flake if chipotle is unavailable)
  • 1 tsp freshly ground black pepper (plus more as needed)
  • 2 tbsp white vinegar
  • 2 whole large eggs
  • ½ avocado (cut into small chunks)
  • Smoked sea salt and black pepper

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.
  • In a small bowl, toss the sweet potato cubes with 1 tablespoon of the coconut oil and the smoked sea salt. Spread evenly in one layer on over lined the prepared baking sheet and roast until fork-tender and slightly crisped, about 15 to 20 minutes.
  • In a medium skillet, heat the remaining 1 tablespoon coconut oil over medium high heat. Add and sauté the chopped veggies and cook, stirring, until just tender, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Season all the veggies with the chipotle pepper flakes and black pepper. Remove from the heat.
  • In the meantime, fill a 2-quart saucepan with 2 inches of water and add the vinegar. Bring the water to a slow boil over high heat. Crack each egg separately into a strainer (this will make the eggs beautifully uniform) and carefully coax them into the water, keeping the yolk from breaking. With a long-handled spoon, gently swirl the water, creating a “whirlpool” to help keep the egg whites together. Set a timer for 5 minutes for soft-poached perfection. Remove the eggs from the water with a slotted spoon and place them on a plate lined with paper towels to absorb excess water.
  • To assemble each bowl, spoon the mixed veggies into half the bowl, the sweet potatoes into one-quarter, and the chopped avocado into the remaining quarter. Place one egg in the middle of each bowl. Finish the egg with a little smoked salt and black pepper and enjoy the yolky lusciousness.