Roasted Eggs with Sweet Potato and Crispy Sage

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the sweet potato wedges with 2 tablespoons of olive oil, half the salt, black pepper, and smoked paprika. Spread them on a baking sheet in a single layer.

   Tip: Cut wedges to similar sizes so they roast evenly.

2. 2

   Roast the sweet potatoes for 20 minutes until they begin to soften and the edges turn golden.

   Tip: Don't stir them during this time to allow caramelization.

3. 3

   Remove the baking sheet and create 8 small wells among the sweet potatoes. Crack one egg into each well and season with remaining salt and pepper.

   Tip: Use the back of a spoon to gently push potatoes aside for egg placement.

4. 4

   Return to the oven and bake for 12-15 minutes until the egg whites are set but yolks remain slightly runny, depending on your preference.

   Tip: For fully cooked yolks, bake an additional 2-3 minutes.

5. 5

   While the eggs finish cooking, heat butter in a small skillet over medium heat. Add minced garlic and sage leaves, cooking for 2-3 minutes until the sage is crispy and the butter is fragrant.

   Tip: Watch closely so the butter doesn't brown too quickly.

6. 6

   Scatter the red onion slices over the roasted eggs and sweet potatoes. Drizzle the crispy sage butter over everything and garnish with fresh thyme sprigs.

   Tip: The warm eggs will soften the raw onion slightly while keeping it fresh and crunchy.

7. 7

   Serve immediately while the eggs are warm and the sweet potatoes are still crispy on the edges.

   Tip: This dish is best enjoyed straight from the oven.