Huevos Ranchos Over Sweet Potato

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- My Notes -

  • 1 medium Sweet Potato - thinly sliced
  • 6 tablespoon Coconut Oil
  • 1 Orange Bell Pepper - finely chopped
  • 1 Red Bell Pepper - finely chopped
  • 1 Zucchini - finely chopped
  • 10 ounce Fire-Roasted Tomatoes - canned,drained
  • 8 Eggs
  • 0.12 teaspoon Salt
  • 0.12 teaspoon Pepper
  • 1 bunch Fresh Cilantro - leaves
  • 8 Tortillas - gluten free (optional)
  • 1 Lime - cut into 8 segments
  • 1 small Chili - red,finely chopped
  • Preheat oven to 425 degrees F.
  • Cover a large baking sheet or two with parchment paper or foil. Lay out thinly sliced sweet potato in a single layer on the baking sheet.
  • Melt 2 T coconut oil in a small glass bowl in the microwave (approximately 30-40 seconds) and then brush the sweet potatoes on each side. Bake for 15-20 minutes until lightly browned and cooked through. Edges should be slightly crispy.
  • Prepare the salsa in a medium sized bowl by adding the chopped peppers, zucchini, and the fire roasted tomatoes (drain a little juice out of this before adding to the bowl). Season with salt.
  • Heat a skillet on medium heat with 2 T coconut oil. Once melted, add veggie mixture, and sauté until tender. Once cooked, set aside.
  • Cook eggs to your liking with salt and freshly ground black pepper.
  • To serve, layer the tortilla (optional), sweet potatoes and eggs and top with cooked veggie salsa mixture. Garnish with fresh cilantro and a squeeze of lime.
We recommend Muir Glen canned Fire Roasted Tomatoes.


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