Sweet potato hash with eggs and feta

Ingredients

For 1 serving

• Sweet potatoes200 g
• Red onion50 g
• Bell peppers100 g
• Eggs2
• Feta30 g
• Paprikato taste
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

In season: September – December

Method

1. Peel the sweet potato and cut it into small cubes, about 1 cm; peel the red onion and wash the peppers, seeded and pith removed, then dice both.
2. Heat the oil in a large frying pan over medium heat, add the sweet potato with a pinch of salt, cover and cook for 10 minutes, stirring now and then, until it starts to soften.
3. Add the onion, peppers and paprika and cook uncovered over medium-high heat for 8 minutes, stirring, until everything is tender and golden.
4. With a spoon make two hollows, crack the eggs into them, cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft.
5. Finish with crumbled feta and chopped parsley and serve in the pan.