I don't think I've yet extolled the virtues of the CRISPY. FRIED. EGG. on this blog, but you should go learn about it from Deb and put it on top of every other meal, like I did for roughly February - June of last year. True story: prior to the crispy egg, I did not like eggs (Sam-I-Am!). Then one afternoon, Deb's writing about a crispy egg atop spaghetti a pangratatto was so good, I tried it on the spot - now here we are.
I threw this bowl together with some leftover chorizo from a birthday dinner. It is a defining Parady trait that we buy too much food for parties, or pretty much any time we feed others, but at least we know how to make the most of leftovers! These sweet potatoes are a smoky, spicy dream, a perfect weeknight meal that doesn't skimp on flavor.
I made this just for myself, but adjusted below for a rough recipe for two.
For two bowls:
1 sweet potato
Cumin
Smoked Paprika
Crushed Red Pepper Flakes
Olive Oil
1/2 bell pepper
1/2 sweet onion
1/2 cup chorizo
Greens - arugula or spinach
Cotija or Feta
Aguacate or verde salsa
2 eggs
Preheat oven to 400 degrees. Poke sweet potato skin with a fork. Place in a microwave on high for 4 minutes, or until it starts to soften. Cut into bite-size pieces, skin included. Spread across a baking sheet. Drizzle with olive oil and add cumin, smoked paprika, salt and red pepper flakes to taste. Place in oven for 20 min, but keep an eye on them.
Meanwhile, cut bell pepper and onion into thin strips. Add a tablespoon of oil to a frying pan and add bell pepper and onion. Cook on medium until onion starts to get transclucent and bell pepper starts to soften, about 5 min. Add chorizo and continue to cook over medium heat until chorizo has browned and is cooked through. Drain fat and discard, setting aside chorizo and veggies.
Once sweet potatoes are nice and browned, remove from oven. Layer bowl with sweet potato, peppers, onions, greens, salsa and cheese.
Heat frying pan again, over high heat. THEN add olive oil, heat over medium high heat until shimmering. Once the oil is hot, take a deep breath and crack an egg into it, moving quickly away from the splattering oil. Watch as the egg whites bubble around the yolk. Let it sit for longer than you think, until the bottom of the egg starts to get crispy brown. Pour some of the hot oil from the pan over the whites - not the yolk - to speed things along but help the yolk stay runny. Remove and repeat with the other egg.
Top each bowl with a crispy fried egg and a dab of yogurt & salsa. Dig in!
