Autumnal "Pfandl" with sweet potato and egg

Ingredients for 2 servings:

• 1 sweet potato(s)
• 1 bell pepper(s), yellow
• 2 eggs
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1 dash of lemon juice
• salt and pepper
• Olive oil for frying
• 1 tbsp, heaped parsley, fresh or frozen

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

especially suitable for the Halloween and Thanksgiving season

Wash the vegetables and peel the sweet potato. Dice the yellow bell pepper and sweet potato, and finely chop the parsley, if fresh. Heat a little olive oil in a large, deep pan and fry the vegetables over medium heat for about 7 minutes on all sides, until they begin to brown. Then season with paprika, cumin, garlic powder, and a little salt and pepper, and season with lemon juice. In the pan, create a circle for each egg by pushing the vegetables aside, add a splash of oil, and then break in the egg. Season the egg yolk with a little salt and pepper and fry over reduced heat for about 3 minutes until the egg white is set. Sprinkle with chopped parsley and serve directly from the pan. A large salad goes well with this. The photo shows the version for one person.