Baked Sweet Potato Egg Nests with Spinach, Goat Cheese and Pepitas

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 4-large-muffin pan or 4 cavities of an individual baking pan with a little of the olive oil.

2. 2

   In a large bowl, combine the shredded sweet potato with the cornstarch, garlic powder, half the salt, half the pepper, and 1 tablespoon olive oil. Mix well until evenly seasoned.

3. 3

   Divide the sweet potato mixture among the pan cavities and press with your fingers and the back of a spoon to form nests, covering the bottom and sides. Bake for 15 minutes at 200 °C / 400 °F until the edges start to turn golden.

4. 4

   Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 3 minutes until softened.

5. 5

   Add the fresh spinach, remaining salt, remaining pepper, smoked paprika, and lemon zest. Cook for 2 to 3 minutes, stirring, until the spinach wilts and most of the moisture has evaporated. Remove from the heat.

6. 6

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 minutes, stirring often, until fragrant. Set aside.

7. 7

   Remove the sweet potato nests from the oven. Divide the spinach and onion mixture among the nests. Crack one egg into the center of each nest and sprinkle the crumbled goat cheese over the top.

8. 8

   Return the pan to the oven and bake for 10 to 12 minutes at 190 °C / 375 °F, until the egg whites are set but the yolks are still slightly creamy, or longer if you prefer firmer yolks.

9. 9

   Remove from the oven, let rest for 3 minutes, and finish with the toasted pumpkin seeds and fresh chives before serving.