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Baked Spanish Egg and Sweet Potato Noodle Bowls

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 small yellow onion diced
  • 1 jalapeno seeded and finely chopped
  • 2 large garlic cloves finely minced
  • 1 15 oz can diced tomatoes
  • 1/4 teaspoon smoked paprika
  • ¼ teaspoon cumin
  • salt and pepper to taste
  • 1 large sweet potato peeled, Blade C, noodles trimmed
  • 4 eggs
  • 1.5 tablespoons chopped cilantro
  • equipment needed: 5 6oz ramekins

Instructions

  • Preheat the oven to 375 degrees. Take out five 6oz ramekins and set aside.
  • Place a large skillet over medium heat and add in the oil. Once oil heats, add in the chili, onions and garlic and cook for 3 minutes or until onions are translucent. Add in the tomatoes, paprika, cumin, salt, pepper and sweet potato noodles and cook for 5-7 minutes or until the tomatoes thicken. The sweet potato noodles might break apart, but that’s okay.
  • Portion the mixture into the ramekins and crack an egg in each one. Season the tops with pepper and bake for 10-15 minutes or until egg whites are completely set, careful not to overcook the yolks.
  • Sprinkle with cilantro and serve.