Popular
Latest From the Show
Skinny Sweet Potato Breakfast Hash
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 teaspoons olive oil
- 1 large sweet potato, shredded
- 1/2 cup Skinny Slow-Cooker Tomato Sauce
- Salt and pepper
- 1 egg
- 2 scallions, sliced
Yield
Serves: 1
Preparation
Preheat oven to 400°F.
In a small, 10-inch nonstick skillet, heat oil over high heat. Once hot, add in the shredded sweet potato, season with salt and pepper, and cook, stirring occasionally, for 10 minutes. Add in tomato sauce.
Make a well in the middle of the pan and crack in 1 egg. Place the skillet into the oven and bake for 5 minutes or until eggs is cooked to your liking.
Remove from oven and garnish with scallions.