Sweet Potato and Feta Dinner Skillet
2 pounds sweet potatoes
3 cloves garlic
1 bunch chard
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
½ teaspoon kosher salt
Fresh ground pepper
4 eggs
4 ounces feta cheese crumbles
12-inch skillet, cast iron if possible
Directions:
1. Wash the sweet potatoes, and remove the peels from 3 cloves of garlic. In a food processor, shred the potatoes (with the skins on) and the garlic. Wash the chard, then cut it into thin strips (chiffonade).
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sweet potatoes, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon kosher salt, and fresh ground pepper. Saute for 7-8 minutes, stirring frequently, until the sweet potatoes are tender but not crispy; be sure to stir enough that the potatoes do not stick to the bottom of the skillet. Add the chard and saute for another minute.
3. Stir in about half of the feta cheese. Then crack 4 eggs into the skillet and sprinkle the top with the remaining feta crumbles. Broil on high for 4 to 6 minutes until the egg whites are solid. Serve immediately.
