1 medium sweet potato (about 1 pound)
¼ minced shallot
2 heaping teaspoons minced fresh thyme
2 heaping teaspoons fresh minced rosemary
1 tablespoon olive oil
¼ teaspoon sea salt
2 large eggs
Goat cheese or feta, for topping (optional)
Crushed red pepper, for topping (optional)
- Heat your oven to 425˚F and have a 8×8 (or similar-sized) baking dish ready. Give the sweet potato a good scrub and cut it into 1/2″ cubes. Place in the pan along with the shallot, olive oil, herbs, and salt. Toss until well combined. Place in the oven and roast for 25 to 30 minutes.
- Once the sweet potatoes are mostly tender, create two wells and crack in the eggs. Return the pan to the oven and bake for another 8 to 10 minutes, until the whites are set and the yolks are to your desired doneness.
- Top with cheese and crushed red pepper if desired.
Keywords: egg bake, baked eggs