Sweet Potato, Tomato, Spinach and Onion Hash

Directions

1. Preheat your oven to 425 Fahrenheit. In a bowl, toss the cubed sweet potato and halved cherry tomatoes with enough olive oil to lightly coat. Spread evenly in a baking sheet and sprinkle the paprika, red pepper flakes, and however much sea salt/black pepper as you want. Slide into the oven and bake for 30 minutes.
2. Meanwhile, put a couple teaspoons of olive oil in a skillet and heat to medium-high. Add the onion and sautee four-five minutes. Add the spinach and cover with a lid to steam/sautee simultaneously for 2-3 minutes (I find this helps prevent the pan from drying out). Remove the lid and add the garlic, as well as salt and pepper to taste. Continue cooking for 1 minute, them remove from heat and cover. Set aside.
3. Prepare your bowls: divide the sweet potato/cherry tomato mixture into two bowls, then divide the onion/spinach mixture on top.
4. In a separate skillet, fry your eggs however you like them. I like them over easy with a nice runny yolk. I heat my cast iron skillet over medium-high with olive oil and butter, then crack the eggs in when the pan is good and hot. I flip them once the whites have set, cook another 5 seconds. Slide them into your prepared bowls and serve immediately.