I like making breakfast hashes with whatever produce I have close to hand, then topping them off with an egg. This one is just right to serve two, but can be scaled up easily to serve a crowd. It's also easy to customize... and it's delicious for any meal, not just breakfast! —girlwiththegreenhair
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.
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.
Prepare your bowls: divide the sweet potato/cherry tomato mixture into two bowls, then divide the onion/spinach mixture on top.
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.
I am currently earning my Ph.D. in Geography at University of Georgia, following on the heels of a Masters in Food Studies degree at Chatham U. in Pittsburgh. Prior to that, I did a lot of things... disaster relief, working on organic farms, re-seeding oyster beds, refereeing dodgeball at Boys and Girls Clubs, volunteering at food banks, and milking cows, to name a few. I've enjoyed (almost) all of it. I love to write, take pictures, and make things to eat. Will you be my friend?