Nutrition per serving: (Serves 4)
296 kcal
14g Fats
29g Carbs
15g Protein
Ingredients:
450g sweet potato, peeled, cut into cubes
1 ½ tbsp. coconut oil
2 medium courgette, diced
1 onion, diced
2 glove garlic, chopped
8 eggs
handful parsley, chopped
cayenne pepper, to taste
Method:
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, courgette, 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.