Fried sweet potato with fried egg

Ingredients:

• 3 sweet potatoes (about 1 kg.)
• 3 tbsp. l. olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cups fresh baby spinach
• 1 tbsp. butter
• 4 eggs
• 8 fresh basil leaves, torn or chopped
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to 200°C (400°F). Place the sweet potatoes on a baking sheet, prick them with a fork, and bake until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 2.5cm (1-inch) cubes; set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic, onion, and pepper and cook until softened, about 5 minutes. Add diced sweet potatoes, season with a little salt and pepper, and continue cooking, stirring occasionally, until the sweet potatoes are tender, 10-15 minutes. Reduce heat to low and add spinach.
3. In a large nonstick skillet over medium-high heat, melt the butter and fry the eggs until the whites are set and the yolks are still runny. Divide the sweet potatoes among four plates and top each serving with an egg. Sprinkle with basil and Parmesan.