APRON AND PANS - POTATO AND GARDEN EGG SKILLET

Ingredients
6-9 young garden eggs (substitute; eggplant)
3 large tomatoes
1 medium onion
2 hot peppers (chili or habanero)
2 tablespoons coconut oil
300g sweet potatoes
Salt – to taste
1 cube chicken bouillon (optional) 
2 large eggs (optional)

Directions
Slice garden eggs, tomatoes, onions and pepper. Pour into a lined oven tray and sprinkle on some salt. Set aside.

Peel the sweet potatoes and cut into small cubes. Toss with 1 tablespoon of oil and season with some salt. Pour into a parchment lined oven tray.

Place both trays in the oven and roast for 35 minutes. 

Pour roasted garden egg mix into a blender, add chicken bouillon cube and puree (alternatively pulse the mixture for consistency).

Set a skillet (or frying pan) on medium – low heat, add the leftover oil. Add potatoes and pour on sauce. 

Stir gently until just combined. Taste and adjust for seasoning and salt. 

Crack and pour in the eggs if using. 

Cover and simmer until egg is cooked through (3 - 4 minutes).

Serve and enjoy!

Credit: 9jafoodie