Ingredients
2 tablespoons butter2 medium sweet potatoes, peeled and shredded (about 4 cups)1 garlic clove, minced1/2 teaspoon salt, divided 1/8 teaspoon dried thyme2 cups fresh baby spinach4 large eggs1/8 teaspoon coarsely ground pepper
Preparation
In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
