One of my favorite places to eat in Los Angeles is the hot bar at a natural foods store called Erewhon. For breakfast, they serve a fried egg and sweet potato dish that inspired this one. This recipe is a great way to use up extra sweet potatoes—I often like to bake a few at the start of the week (roast at 400° until tender) and keep them in the fridge just for this recipe. The herbs and capers brighten up the richness of the eggs and the raisins add a surprising zing.

　　

Ingredients

Serves 4

　　2 whole fully baked sweet potatoes (medium or large)

　　2 Tbsp. extra-virgin olive oil

　　4 eggs

　　½ tsp. salt

　　¼ cup minced fresh parsley

　　¼ cup minced fresh cilantro

　　2 Tbsp. capers

　　2 Tbsp. raisins, roughly chopped

　　1 small shallot, minced

　　Juice of 1 lemon

　　About 1 Tbsp. red wine vinegar

　　

Step 1

Preheat the oven to 375ºF.

　　

Step 2

Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.

　　

Step 3

Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8–10 minutes, until the eggs are set to your liking.

　　

Step 4

Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.

　　

Step 5

Serve each egg boat topped with relish.

　　Images and text from Genius Kitchen by Max Lugavere. Buy the full book from Harper Collins or Amazon.