Roasted Eggs with Cassava

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cassava cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through.

   Tip: Cut cassava into uniform sizes to ensure even cooking.

2. 2

   While cassava roasts, heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened.

   Tip: Use a cast iron or stainless steel skillet that can transition from stovetop to oven.

3. 3

   Add minced garlic and thyme to the skillet, stirring constantly for about 1 minute until fragrant.

   Tip: Don't let garlic burn; it should just become golden and aromatic.

4. 4

   Pour vegetable broth into the skillet and sprinkle paprika throughout. Bring to a gentle simmer.

   Tip: The broth will create a light sauce base for the eggs.

5. 5

   Make 8 small wells in the broth mixture using the back of a spoon. Carefully crack one egg into each well.

   Tip: Keep the yolks intact by cracking eggs into a small cup first, then sliding into the wells.

6. 6

   Cover the skillet with aluminum foil or a lid and transfer to the oven. Bake at 375°F (190°C) for 8-10 minutes until egg whites are set but yolks remain slightly runny.

   Tip: Check at 8 minutes for your preferred level of doneness.

7. 7

   Remove from oven and top with roasted cassava cubes, arranging them around and between the eggs.

   Tip: The warm cassava will add textural contrast to the creamy eggs.

8. 8

   Garnish generously with fresh cilantro and an extra crack of black pepper. Serve warm directly from the skillet.

   Tip: This dish is best enjoyed immediately while the cassava is still crispy.