Sweet Potato, Sage, and Egg Tacos

Directions

1. Add 2 tablespoons of the olive oil to a non-stick or cast iron skillet. Heat the oil over medium to medium-high heat until it shimmers. Add the sweet potatoes and season them with salt and black pepper. Sauté the potatoes until they are soft and lightly browned, about eight to 10 minutes.
2. Add the garlic and sage to the sweet potatoes. Sauté it in until it’s well-combined and the mixture becomes fragrant, about 30 seconds to a minute.
3. Put the mixture into a bowl, cover it, and keep it warm.
4. Wipe out the skillet and add the last tablespoon of oil. Heat the oil over medium-high heat until it is shimmering. Make sure the oil covers the entire skillet evenly.
5. Cook the eggs sunny-side up. Crack the eggs into the pan and season them with salt and black pepper. Cook them until the whites are set, and the yolk is still runny — about two to three minutes.
6. Take four plates and add two taco shells to each. Divide the sweet potatoes among the eight tacos, adding a fried egg to each one. Top them with hot sauce, cheese, sour cream, and cilantro. Serve.

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