Ingredients
4
4 servings
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, finely chopped
- •1 medium yellow onion, thinly sliced
- •1 cup sweet potato, peeled and grated on the large holes of a box grater
- •fine sea salt, to taste
- •freshly ground black pepper, to taste
- •2 cups spinach
- •2 cups creamed corn
- •¼ cup fresh herb, such as parsley, chives, sage, or dill, finely chopped
- •1 pinch cayenne pepper, optional
- •4 large eggs
- •¼ cup parmigiano-reggiano, grated, plus more to finish
- •flaky sea salt, to taste
Instructions
- In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
- Preheat the oven to 400°F (200°C).
- Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
- Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
- Season again to taste and stir until warmed through, about 1 minute.
- Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
- Sprinkle with Parmesan cheese and place in the oven.
- Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
- Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
- Serve immediately
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 360
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 4g
- Protein: 13g
- Sugar: 7g
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