Ingredients:

  • 2 medium sweet potatoes (about 1 lb / 450 g total), scrubbed and dried
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (3 g) fine sea salt
  • 1/4 tsp (1 g) freshly ground black pepper
  • 1/2 tsp (1.3 g) smoked paprika (or regular paprika)
  • 1/4 tsp (1 g) garlic powder
  • 6 large eggs (room temperature helps even baking)
  • 1 cup (30 g) fresh baby spinach (optional) — wilted and squeezed dry
  • 1/2 cup (55 g) shredded cheddar (or feta/goat cheese for tang)
  • 2 tbsp (6 g) chopped chives or green onions
  • 2 tbsp (30 g) plain Greek yogurt or sour cream (optional, for serving)
  • Pinch of red pepper flakes (optional)
  • Optional fresh herbs: parsley or cilantro, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with silicone cups.
  2. Slice sweet potatoes into even 1/8-inch (3 mm) rounds. Toss slices in olive oil, salt, pepper, smoked paprika, and garlic powder.
  3. Arrange slices in a single layer on a parchment-lined baking sheet and roast 10–12 minutes until pliable and edges begin to brown, flipping once halfway.
  4. Overlap 4–5 slices per muffin cup, pressing to form a nest that covers the bottom and sides with a small cavity in the center. Return to oven and bake 8–10 minutes until edges firm and starting to crisp.
  5. If using spinach, heat a small skillet over medium with a splash of oil, wilt spinach 1–2 minutes with a pinch of salt, then squeeze out excess moisture. Portion spinach into each cup and sprinkle cheese evenly among cups.
  6. Crack one egg into each sweet potato cup (or pour beaten eggs if preferred). Season each with a little salt and pepper. Bake 12–15 minutes for set whites and slightly runny yolks; 16–20 minutes for firmer yolks.
  7. Remove from oven and let rest 2–3 minutes. Carefully release cups with a small offset spatula. Top with chives, herbs, a dollop of yogurt, and red pepper flakes if using. Serve warm.