Mexican Inspired Eggs in Sweet Potato Boats
So, you already know that this delightful recipe includes, Mexican inspired flavours, sweet potatoes, and local Canadian eggs. But did you know how fun, versatile, and satisfying, sweet potato boats stuffed with spinach, jalapenos, tomatoes, onions, baked with an egg and sprinkled with fresh cilantro really are? They make the perfect breakfast treat, which not only tastes great, but is also a well-balanced start to the day. A fantastic midday meal, alone or paired with a salad if you prefer. However, my favourite way the enjoy them, is a Taco-Tuesday (or any other day) dinner feast. Paired with guacamole, salsa, cheese, sour cream, hot sauce and tortilla chips. I mash up my boat, breaking the yolk and letting it slowly spread everywhere, add a spoonful of each of the toppings and dig in with the chips. * Also, incredible spooned into soft corn or flour tortillas.
Ingredients
- 2 very large sweet potatoes (16-18 ounces each)
- 1 teaspoons olive oil or vegetable oil
- 4 tablespoons baby spinach, chopped
- 2 tablespoons jalapeno seeds removed, diced
- 2 tablespoons red onion finely diced
- 2 tablespoons from 1 Roma tomato centre core (seeds & juices) removed, diced
- 4 large eggs
- fresh chopped cilantro for garnish
- salt and pepper to taste
Serving suggestion for a fun and delicious Taco Tuesday dinner:
- Guacamole homemade or prepared
- Salsa Homemade or prepared
- Sour cream
- Cheddar cheese shredded
- Tortilla chips
- Hot sauce
Instructions
- Preheat oven to 350 degrees F.
- Wash and dry the sweet potatoes. Place on a parchment lined baking sheet rub with the olive oil, and sprinkle with salt.
- Place the baking sheet in the centre of the oven and bake for 60-75 minutes, turning the sweet potato every 10 minutes to ensure evening cooking. Cook until the sweet potatoes are tender. Time will vary based on the size of the sweet potatoes.
- Remove the potatoes from the oven and carefully cut in half lengthwise. Using a thin edged, metal measuring spoon or melon baller, carefully scoop out a trench in the center of each half, (leave about ½ inch of sweet potato flesh all around the sweet potato (save the removed sweet potato for mash or hash browns the next day or add to a soup, stew, chili, or curry).
- Sprinkle each boat with 1 tablespoon of the spinach, and ½ tablespoon each of the jalapeno, onions, and tomatoes. Push this mixture to the sides to form a well in the middle of the vegetables for the egg. Season with salt & pepper.
- Return the stuffed sweet potato halves to the baking sheet and make sure they sit without rocking (if the are tender, this should not be an issue).
For well-done eggs:
- Crack an egg into small bowl and pour slowly into a potato, trying to keep the yolk near the middle of the boat. Repeat until all boats have an egg. Place the baking sheet in the oven for 20-25 minutes, until the eggs are cooked to your liking.
For slightly runny eggs:
- Separate the yolk from the white into two small bowls (you will require 4 bowls to keep aside the yolks). Once separated, slowly pour one egg white into each boat. Repeat until all boats have an egg white. Place the baking sheet in the oven for 12 minutes, until the whites are just beginning to set. Add an egg yolk to each boat and cook for another 8 minutes.
- Remove from the oven, sprinkle each boat with freshly chopped cilantro. Enjoy!
Tried this recipe?Let us know how it was!