Serves: 4

Prep: 5 mins

Cook: 15 mins

 Nutrition per serving:

296 kcal        

14g Fats

29g Carbs          
15g Protein

 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. 

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