Roasted Sweet Potatoes with Feta and Poached Egg

01Method

1. 1

   Peel the sweet potatoes. Dice half of them into small cubes and boil in salted water for 10 minutes until tender. Cut the remaining potatoes into thin cubes. Heat the oil and butter in a large heavy skillet over medium heat, add the raw potato cubes, and roast with occasional stirring for 8–10 minutes until golden.

2. 2

   Drain the cooked potatoes and mash them into a puree. Add to the skillet and combine well with the roasted cubes. Season generously with salt and pepper, stirring until everything is heated through. Remove from heat and keep warm while you prepare the eggs.

3. 3

   Bring water to a boil in a larger pot, add the vinegar, and reduce heat so the water barely simmers. Stir to create a whirlpool and carefully slide each egg into the center (you may crack it into a ladle first). Poach for 3–4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and hold in room-temperature water until all eggs are cooked the same way.

4. 4

   Divide the sweet potato mixture onto plates and place a poached egg on top. Season the eggs with salt and pepper. Crumble the feta over the top and garnish with parsley and chilli. Serve immediately.