HUEVOS RANCHEROS SWEET POTATOES

MAKES 4 TO 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

4 small sweet potatoes (about 1.2 kg total), scrubbed and halved lengthwise 3 tbsp canola oil, divided 125 g dry-cured chorizo sausage (about half sausage), diced 1 onion, finely chopped 1 sweet green pepper, finely chopped 6 cocktail tomatoes, chopped (about 1 cup) ¾ tsp salt, divided 1 cup shredded Monterey Jack cheese 4 eggs ¼ cup chopped cilantro Position rack in bottom third of oven; preheat to 425°F. Line baking sheet with parchment paper. Brush cut sides of sweet potatoes with 1 tbsp of the oil. Arrange, cut side down, on prepared pan. Bake until centres are fork-tender, about 30 minutes.

Meanwhile, in large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook sausage, stirring occasionally, until lightly crisp, 2 to 3 minutes. Add onion and green pepper; cook, stirring, for 1 to 2 minutes. Add tomatoes; cook, stirring occasionally, until onion and green pepper are softened and mixture is slightly thickened, 3 to 4 minutes. Scrape into bowl. Wipe pan clean.

Flip sweet potatoes cut side up; sprinkle with ½ tsp of the salt. Top with 2 cups of the sausage mixture; sprinkle with Monterey Jack. Bake until cheese is melted, about 5 to 7 minutes.

Meanwhile, in same pan, heat remaining 1 tbsp oil over medium-high heat; crack eggs into pan and sprinkle with remaining ¼ tsp salt. Cook until whites are set but yolks are still slightly runny, about 3 minutes.

Stir cilantro into remaining sausage mixture. Top sweet potatoes with eggs and remaining sausage mixture.

PER EACH OF 8 SERVINGS about 385 cal, 15 g pro, 21 g total fat (7 g sat. fat), 36 g carb (6 g dietary fibre, 15 g sugar), 127 mg chol, 612 mg sodium, 1,019 mg potassium. % RDI: 17% calcium, 14% iron, 282% vit A, 93% vit C, 17% folate.