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Baked Spanish Egg and Sweet Potato Noodle Bowls

From: inspiralized.com

1 tablespoon extra virgin olive oil
1/2 small yellow onion, diced
1 jalapeno, seeded and finely chopped
2 large garlic cloves, finely minced
1 15oz can diced tomatoes
1/4 teaspoon smoked paprika
¼ teaspoon cumin
salt and pepper, to taste
1 large sweet potato, peeled, and cut into noodle strips
4 eggs
1.5 tablespoons chopped cilantro
equipment needed: (5) 6oz ramekins

Preheat the oven to 375 degrees. Take out five 6oz ramekins and set aside.

Place a large skillet over medium heat and add in the oil. Once oil heats, add in the chili, onions and garlic and cook for 3 minutes or until onions are translucent. Add in the tomatoes, paprika, cumin, salt, pepper and sweet potato noodles and cook for 5-7 minutes or until the tomatoes thicken. The sweet potato noodles might break apart, but that’s okay.

Portion the mixture into the ramekins and crack an egg in each one. Season the tops with pepper and bake for 10-15 minutes or until egg whites are completely set, careful not to overcook the yolks.

Sprinkle with cilantro and serve.