Mexican Inspired Eggs In Sweet Potato Boats
Serves
4
Prep Time
10 min
Cook Time
90 min
Print Recipe
Ingredients
Ingredients
- 2 very large, sweet potatoes (16-18 ounces each)
- 1 tsp (5 mL) olive oil, or vegetable oil
- 4 tbsp (60 mL) baby spinach, chopped
- 2 tbsp (30 mL) jalapeno, seeds removed, diced
- 2 tbsp (30 mL) red onion, finely diced
- 2 tbsp (30 mL) from 1 tomato, centre core (seeds & juices) removed, diced
- 4 eggs
- fresh chopped cilantro, for garnish
- salt and pepper, to taste
Optional serving suggestion for a fun and delicious Taco Tuesday dinner
- guacamole, homemade or prepared
- salsa, homemade or prepared
- sour cream
- cheddar cheese, shredded
- tortilla chips
- hot sauce
Instructions
- Step 1
Preheat oven to 350° F.
- Step 2
Wash and dry the sweet potatoes. Place on a parchment lined baking sheet rub with the olive oil, and sprinkle with salt.
- Step 3
Place the baking sheet in the centre of the oven and bake for 60-75 minutes, turning the sweet potato every 10 minutes to ensure evening cooking. Cook until the sweet potatoes are tender. Time will vary based on the size of the sweet potatoes.
- Step 4
Remove the potatoes from the oven and carefully cut in half lengthwise. Using a thin edged, metal measuring spoon or melon baller, carefully scoop out a trench in the center of each half, (leave about ½ inch of sweet potato flesh all around the sweet potato (save the removed sweet potato for mash or hash browns the next day or add to a soup, stew, chili, or curry).
- Step 5
Sprinkle each boat with 1 tablespoon of the spinach, and ½ tablespoon each of the jalapeno, onions, and tomatoes. Push this mixture to the sides to form a well in the middle of the vegetables for the egg. Season with salt & pepper.
- Step 6
Return the stuffed sweet potato halves to the baking sheet and make sure they sit without rocking (if the are tender, this should not be an issue).
For well done eggs
- Step 1
Crack an egg into small bowl and pour slowly into a potato, trying to keep the yolk near the middle of the boat. Repeat until all boats have an egg. Place the baking sheet in the oven for 20-25 minutes, until the eggs are cooked to your liking.
For slightly runny eggs
- Step 1
Separate the yolk from the white into two small bowls (you will require 4 bowls to keep aside the yolks). Once separated, slowly pour one egg white into each boat. Repeat until all boats have an egg white. Place the baking sheet in the oven for 12 minutes, until the whites are just beginning to set. Add an egg yolk to each boat and cook for another 8 minutes.
- Step 2
Remove from the oven, sprinkle each boat with freshly chopped cilantro. Enjoy!
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 200 |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 27 g |
| Fibre | 5 g |
| Sugars | 9 g |
| Protein | 9 g |
| Sodium | 160 mg |