Ingredients:

· 2 tablespoons butter

· 2 medium sweet potatoes, peeled and shredded

· 1 garlic clove, minced

· ½ teaspoon salt, divided

· 1/8 teaspoon dried thyme

· 2 cups fresh baby spinach

· 4 large eggs

· 1/8 teaspoon coarsely ground black pepper

Method:

In a large cast-iron or any other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, one-fourth teaspoon salt and thyme; cook covered until potatoes are almost tender, for about four to five minutes, stirring occasionally. Stir in spinach just until wilted, about two to three minutes. With the back of a spoon, make four wells in potato mixture. Break an egg into each well. Sprinkle eggs with black pepper and remaining salt. Cover and cook over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, about five to seven minutes, and they are ready to serve.