Sweet Potato Breakfast Bowl

Step 1

Set the oven to 425°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.

Step 2

Scrub the sweet potato under running water to remove any dirt, then pat it dry with a paper towel.

Step 3

Place the sweet potato on a cutting board and cut it lengthwise in half, then cut each half lengthwise again to create four long quarters.

Step 4

Cut each quarter crosswise into 0.5-inch cubes, roughly the size of dice, and place them in a medium bowl.

Step 5

Drizzle 2 tablespoons of olive oil over the sweet potato cubes, then sprinkle with a pinch of salt and pepper.

Step 6

Toss the cubes with a spoon until every piece is coated in oil, about 20 seconds.

Step 7

Spread the cubes in a single layer on a sheet pan with space between each piece, then slide the pan into the oven.

Step 8

Roast for 12 minutes until the cubes are tender inside and the edges turn golden brown and crispy, stirring once halfway through.

Step 9

While the potatoes roast, place a 10-inch nonstick skillet over medium heat and wait 90 seconds until the pan is warm and slides quickly when you tilt it.

Step 10

Crack both eggs into the skillet at the same time, spacing them apart so they don't touch, and listen for a steady sizzle.

Step 11

Cook the eggs for 3–4 minutes until the whites turn opaque and solid but the yolks still jiggle slightly when you tilt the pan.

Step 12

Divide the fresh spinach or greens evenly between two bowls, placing a handful in each.

Step 13

Remove the sheet pan from the oven using an oven mitt, then distribute the roasted sweet potato cubes evenly over the greens in both bowls.

Step 14

Using a spatula, carefully slide one fried egg on top of each bowl of potatoes and greens.

Step 15

Sprinkle 0.25 teaspoon of red pepper flakes over each bowl if desired, then serve immediately while the eggs are still warm.