Breakfast, lunch or dinner, this quick and savory meal is perfect any time of the day.

INGREDIENTS:

1 tbsp. olive oil

1 medium shallots sliced

2 medium sweet potatoes ends trimmed, peeled and spiralized into thin noodles 

3 large eggs

Salt and freshly ground pepper to taste 

STEPS:

In non-stick pan, heat the oil over a medium heat. Add the shallot and cook for about 2 minutes or until translucent, then stir in the sweet potato. 

Season with salt and pepper, cover and cook for about 10 to 15 minutes stirring frequently, until the potato is softened and tender.
Make three spaces in the pan and crack in the eggs and cook for about 2 minutes or until the whites are just set and the yolks runny. 
Garnish with chopped parsley and sprinkle of Aleppo pepper.