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1
Preheat oven 450 degrees.
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2
Heat 2 tablespoons olive oil over medium to medium high heat in an ovenproof (see note below) nonstick skillet.
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3
When oil is hot, add cubed sweet potatoes and leave undisturbed for a minute or so, to start creating a crust.
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4
Add onions and zucchini and stir, letting the sweet potatoes sit still long enough to get crusty on all sides, about 2 minutes.
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5
Lower heat (so that the garlic does not brown), add garlic, cumin, chili powder, hot sauce, salt and pepper (to taste).
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6
Add more olive oil if the ingredients are browning too quickly or look dry.
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7
Cook until the potatoes and zucchini are cooked through and the onions are translucent.
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8
Turn off heat.
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9
Crack the 4 eggs over the top of the sweet potato mixture; add salt and pepper to the eggs.
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10
Place the skillet into the oven and cook until eggs are almost set, but the yolks are still runny.
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11
Remove from the oven.
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12
Serve warm in a bowl and mix the eggs up with the sweet potatoes.
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13
A side salad would totally round out this quick dinner.
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14
Note: if you do not have an ovenproof nonstick skillet, wrap the handle of your skillet in aluminum foil and then you can place it in the oven with no problem.
