Sweet, roasted yams with eggs, tomatoes and chilies. Start on the stove top, finish under the grill or broiler. Bake the yams the day before to give yourself a head-start on this sensational breakfast. Come to think of it, this would be an amazing supper on a chilly night! Hot buttered toast or warm tortillas; the choice is yours!

Roasted Yams with Eggs, Tomatoes and Chilies
 
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sweet, roasted yams with eggs, tomatoes and chilies. Start on the stove top, finish under the grill or broiler. Bake the yams the day before to give yourself a head-start on this sensational breakfast. Come to think of it, this would be an amazing supper on a chilly night! Hot buttered toast or warm tortillas; the choice is yours!
Recipe type: Breakfast
Cuisine: western
Serves: 2 servings
Ingredients
  • 2 medium sweet potatoes or yams
  • 4-5 large eggs
  • 4-6 tomatoes, small and ripe, sliced in half
  • 1 green chili; jalapeño or serrano, sliced into thin rounds
  • Olive oil
Instructions
  1. Preheat the oven to 400f / 200c and bake the sweet potatoes on a sheet of foil for about 1 hr, until tender. Remove from the heat and cool. (Can be done ahead of time)
  2. Pour a little olive oil into a skillet, enough to thinly coat the bottom, and place over a high heat.
  3. Slice the unpeeled, baked yams into quarters and place skin side up into the skillet.
  4. Pre-heat the broiler / grill.
  5. When yams have seared slightly, turn to expose the other cut side to the skillet, arranging them into the center so that the eggs can be placed around them.
  6. Lower the hear to medium and break the eggs into the four corners of the skillet and, if space permits, into the center as well.
  7. Evenly place the tomatoes and chili slices.
  8. Place the skillet to the broiler and cook until eggs have set and everything has browned slightly.
  9. Serve hot!
  10. Place the cut tomatoes and