- 1 large ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 lime, juiced
The same shape, but smaller than…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, ends trimmed and spiralized on a flat blade
- 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 large eggs
- sriracha, for drizzling
Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.