crumbly sweet potato and spinach pan with quail eggs

Ingredients for 1 servings:

• 160 g sweet potatoes
• 150 g baby spinach
• 2 cloves garlic
• 1 tsp extra virgin olive oil
• 1 tsp butter
• 6 quail eggs
• 2 shots of water, if needed
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the spinach thoroughly and drain in a colander. Peel the sweet potato and cut into 1-1.5 cm cubes. Peel the garlic and finely dice. Crack the quail eggs individually into small bowls. This makes it easier to remove any shells and allows the eggs to be added to the pan more quickly. Heat the pan and melt the olive oil and butter. Sauté the sweet potatoes and garlic over low heat for about 2-3 minutes. Now add the spinach to the pan and let it collapse briefly, turning once or twice. If it gets too dry, add a splash or two of water to the pan. Season with salt and pepper. Use a spoon to make 6 small wells in the sweet potato and spinach mixture and place the quail eggs in them. Cover the pan and let the eggs set until the egg whites have set. This takes about 2 minutes. Season again with salt and freshly ground pepper. Tip for the sweet potatoes: I had sweet potatoes today that cooked in this short time. However, some sweet potatoes need to cook longer. Before adding the spinach to the pan, taste the sweet potatoes; they should still have a bite, otherwise they’ll end up being far too soft and won’t taste as good.