PREHEAT the oven to 425°
In a large bowl MIX onion, peppers and sweet potatoes with olive oil, salt and pepper. SPREAD evenly over a large nonstick (or greased) baking sheet.
BAKE in the oven for 15 minutes, STIRRING once after 10 minutes.
Using a spatula, SPREAD the sweet potato mixture to CREATE 8 holes for the eggs. CRACK the eggs one at a time into these spaces before BAKING an additional 6-10 minutes.
While the eggs are BAKING, ADD 2 cups each of greens to 4 bowls. REMOVE the pan from the oven and DIVIDE the eggs and sweet potato mixture into the bowls. TOP each with 2 Tbsp. of pesto.
Use any color sweet potato or even white potatoes for this recipe. You can also swap frozen broccoli or cauliflower for the peppers if you don’t have fresh veggies on hand.
Be sure to chop the sweet potatoes into quarter inch. If you chop them larger, they won’t cook all the way through.
This recipe is an excellent source of protein, choline and vitamin A.
Keep your favorite store-bought pesto sauce on hand or prep your favorite recipe from scratch in advance and freeze in ice cube trays. Keep in a storage container once frozen.
Thaw in the microwave or a small saucepan.
This recipe calls for Bibb lettuce but customize greens to your liking.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.