We all have it.
That meal we can always count on. That meal where all the ingredients are waiting for us when we don’t feel like putting on real clothes to go grocery shopping. And in this case, that meal that is welcomed for breakfast, lunch and dinner. Yes, a triple whammy meal.
And boy am I thankful for it. It has saved me more than once, and thankfully neither I nor Nathan ever gets sick of it. I am crossing my fingers that that never changes, because I honestly don’t know if I could find a better one.
It’s beyond simple, full of nutrients and quite filling.
Southwestern Sweet Potato and Eggs//Serves 2
2 sweet potatoes//rinsed//skin on
1 Tbsp olive oil
4 Tbsp. your favorite salsa
chili powder and cumin to taste
Preheat your oven to 400.
While the oven is preheating, scrub your sweet potatoes, then slice, with the skin on. Spread on a cookie sheet lined with tinfoil.
Place in the oven and bake for 20 minutes or until soft. (I like mine with a little crisp, too)
While the sweet potatoes are cooking, heat 1 Tbsp. of olive oil over medium heat. Then add the 4 eggs and fry your eggs.
Cut and dice 1/2 avocado
When everything is done cooking, grab a bowl and layer on the goodness: sweet potatoes, eggs, salsa, avocado…and sprinkle with chili powder and cumin for a little extra flavor.
It is definitely a favorite around here! Do you have any good go-to recipes? It never hurts to have a back-up :) –Ashley