INGREDIENTS

1 cup cherry tomatoes, halved
1 small sweet yellow onion, sliced thinly
1 anaheim or banana pepper (or something mostly mild and a little spicy!), sliced thinly
3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 tablespoon salt
1 sweet potato (about 1 lb.), peeled and diced
½ cup extra virgin olive oil
4 eggs
½ teaspoon flaky sea salt
1 bunch parsley, finely chopped
1 bunch green onions, sliced thinly

HOW TO MAKE IT

1. Heat the pan over medium heat. Add ¼ cup of the olive oil and the diced sweet potatoes and cook for 6-8 minutes, stirring often. Once the sweet potatoes are cooked, remove them onto a plate lined with a paper towel.
2. Heat the pan over medium heat. Add ¼ cup of the olive oil and the diced sweet potatoes and cook for 6-8 minutes, stirring often. Once the sweet potatoes are cooked, remove them onto a plate lined with a paper towel.
3. Add the crushed tomatoes and reduce to medium-low heat. Add the sweet potatoes back into the sauce and cook for 3-4 minutes until reduced and thickened.
4. Using the back of a spoon make four wells in the sauce. Crack the eggs into each well and cook until the whites are solid but the yolk is still runny. Turn off the heat.
5. Using the back of a spoon make four wells in the sauce. Crack the eggs into each well and cook until the whites are solid but the yolk is still runny. Turn off the heat.
6. Serve with bread to soak everything up!