- 2 teaspoons olive oil
- 1 large sweet potato, shredded
- 1/2 cup Skinny Slow-Cooker Tomato Sauce
- Salt and pepper
- 1 egg
- 2 scallions, sliced
Preheat oven to 400°F.
In a small, 10-inch nonstick skillet, heat oil over high heat. Once hot, add in the shredded sweet potato, season with salt and pepper, and cook, stirring occasionally, for 10 minutes. Add in tomato sauce.
Make a well in the middle of the pan and crack in 1 egg. Place the skillet into the oven and bake for 5 minutes or until eggs is cooked to your liking.
Remove from oven and garnish with scallions.