Serves: 4 Prep: 5 mins Cook: 15 mins
WHAT YOU NEED:
- 16 oz. (450g) sweet potato, peeled, cut into cubes
- 1 ½ tbsp. coconut oil
- 2 medium zucchini, diced
- 1 onion, diced
- 2 glove garlic, chopped
- 8 eggs
- handful parsley, chopped
- cayenne pepper, to taste
WHAT YOU NEED TO DO:
Cook the sweet potato for 3-4 mins in a pot of boiling water, then drain. Heat the ½ tbsp. of the oil in a pan, over medium heat. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 mins, until cooked and browned. Season to taste with salt & pepper, and set aside.
Heat the remaining oil in the pan and fry the eggs to your liking.
Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt & pepper, to taste and serve.
Nutrition per serving:
Nutrition per serving:
296 kcals 14g Fats
29g Carbs 15g Protein
