So I can’t remember the last week that we actually ate all of the food I prepped on Sunday. Invariably – life happens.
A teen’s event was not planned for. A worship meeting goes long. An opportunity to roll presents itself. Something happens that prevents us from eating what is in the fridge and dictates that we are going to grab something from a restaurant somewhere.
Every.
Single.
Week.
So when for the 3rd week in a row I was about to throw out baked sweet potatoes and chopped peppers, I decided to find a new way to utilize these staples of our week.
Enter: Sweet Potato Bird’s Nests
These take a bit longer than I would like since the potatoes I use are already baked and take a while to crisp up like I like them but they are awesome. I will definitely be making these regularly and for sure will do this with a sweet potato hash as well. Video and the recipe are below.
Ingredients:
- Pre-baked sweet potato (each potato yields approximately 4 “nests”)
- Pre-diced Red Onion
- Pre-diced Red Pepper
- Pre-diced Green Pepper
- Pre-diced Jalepeno Pepper
- Extra virgin olive oil
- Salt
- Pepper
- Eggs
Directions:
- Preheat your oven to 400 degrees.
- Spray a muffin pan with cooking spray.
- In a medium sauté pan, heat olive oil over medium heat. Add the onion and peppers and sauté until onion is translucent but peppers are still crisp.
- In a medium mixing bowl, mash the sweet potatoes. Add salt, pepper and sautéed vegetables and mix well.
- Transfer a spoonful of sweet potato mixture to each muffin mold. Press the mixture up against the mold until it is approximately ¼ inch thick leaving a cavity for the egg (to be added later).
- Bake for 20 minutes then remove from oven.
- Adjust the oven to broil (still at 400 degrees)
- Crack one egg for every sweet potato being baked. Add egg to the cavity created by the mold.
- Place muffin pan back in oven. For soft yolk eggs remove after 6 minutes. For hard yolk eggs, remove after 12 minutes.
You have probably noticed that I did not give quantities of potatoes and peppers. Because this recipe was conceived around leftovers, whatever you have left over will determine how much to use. You can always cut up more peppers to meet your potato supplies (like I did when I created this one).
Road Warrior Fit 