Sweet Potato & Spinach Breakfast Skillet

Ingredients

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 packed cups baby spinach
• 2 large eggs
• 2 tablespoons crumbled feta cheese
• 1/2 avocado, thinly sliced
• 1 teaspoon chopped fresh parsley or cilantro (optional)
• Hot sauce or lemon wedges, for serving (optional)

Instructions

1. Heat a 10-inch oven-safe skillet over medium heat. Add the olive oil, sweet potato, smoked paprika, salt, and pepper. Toss to coat.
2. Cook the sweet potato for 12 to 15 minutes, stirring every few minutes, until the edges are browned and the centers are nearly tender. Lower the heat if the spices begin to darken too quickly.
3. Stir in the spinach and cook for 1 to 2 minutes, just until wilted. Taste and season with another pinch of salt if needed.
4. Make two small wells in the vegetables and crack an egg into each well. Cover the skillet and cook for 4 to 6 minutes, until the egg whites are set and the yolks are cooked to your preference.
5. Remove from the heat. Scatter the feta over the skillet, arrange the avocado on top, and finish with herbs. Serve immediately with hot sauce or lemon wedges if you like.