Ingredients:
5 eggs
2 Tablespoons coconut oil
1 sweet potato, grated
4 green onions, diced
2 cups baby spinach leaves
½ teaspoon smoked paprika
Sea salt and black pepper to taste
Directions:
Preheat the oven to 350F.
Heat the coconut oil in a pan and add the grated sweet potato. Saute the potato for about 2 minutes. Add the green onion and cook for another minutes or two. Add the spinach and cook until the spinach is just wilted. Add the paprika, sea salt and pepper to the vegetables and mix well.
Divide the mixture evenly into the bottom of 5 ramekin dishes (or a 6-cup muffin tin). Carefully crack one egg on top of the veggie mixture into each ramekin. Place the ramekins on a baking sheet and bake for 15 minutes or until the egg whites are set but the yolks are a little bit “jiggly”.
Let set for 1-2 minutes before eating.
Makes 2 servings
This recipe was inspired in whole or in part by Everyday Paleo
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