Plato de brunch con boniato y huevo, sencillo, contundente y saciante

Ingredientes

• 2 medium sweet potatoes
• 1 small red onion (or yellow)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper
• 4 large eggs
• 1 ripe avocado
• 1 cup baby spinach or arugula
• 2 tablespoons crumbled feta or goat cheese (optional)
• Fresh herbs: cilantro, parsley, or chives
• Hot sauce, salsa, or chili crisp (optional)
• Lemon or lime wedges

Preparación

1. 1

   Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

2. 2

   Prep the potatoes: Scrub and cube sweet potatoes into 1/2-inch pieces. Slice the onion into thin wedges.

3. 3

   Season: Toss potatoes and onions with olive oil, smoked paprika, garlic powder, cumin (if using), salt, and pepper until evenly coated.

4. 4

   Roast: Spread in a single layer. Roast 20–25 minutes, flipping halfway, until edges are crisp and centers are tender.

5. 5

   Cook the eggs: - For fried: Heat a lightly oiled skillet over medium. Crack in eggs and cook to your preferred doneness. - For soft-boiled: Simmer eggs 6–7 minutes, then transfer to ice water and peel. - For poached: Simmer water, swirl, add eggs, and poach 3–4 minutes.

6. 6

   Prep toppings: Slice avocado. Rinse and pat dry greens. Chop herbs.

7. 7

   Assemble: Add a bed of greens to plates. Top with roasted sweet potatoes and onions, eggs, avocado, and feta or goat cheese.

8. 8

   Finish: Squeeze lemon or lime over the top, add herbs, and drizzle hot sauce or salsa. Taste and adjust salt and pepper.