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🍝 Sweet Potato Spaghetti

580 kcal · 30 min · 4 servings

Ingredients

• 50 g green olives (pitted)
• 1 shallot
• 2 tbsp capers (15 g each; jar, drained weight)
• 3 tbsp olive oil
• 1 kg sweet potatoes
• 1 garlic clove
• 300 g frozen fava beans
• salt
• pepper
• 4 eggs
• 1 tsp butter
• 1 handful parsley (5 g each)
• chili flakes

Instructions

1. 1. Chop the olives finely.
2. 2. Peel the shallot and dice it finely.
3. 3. Chop the capers finely.
4. 4. Heat 1 tablespoon of oil in a pan.
5. 5. Sauté the olives, shallot, and capers for 5 minutes over medium heat.
6. 6. Remove the pan from the heat and set the mixture aside.
7. 7. Peel the sweet potatoes.
8. 8. Use a spiralizer to cut the sweet potatoes into spaghetti shapes.
9. 9. Peel the garlic.
10. 10. Dice the garlic finely.
11. 11. Cook the runner beans in boiling water for 5 minutes.
12. 12. Drain the beans and let them drip dry.
13. 13. Remove the skin from the runner beans.
14. 14. Heat the remaining olive oil in a large pan.
15. 15. Sauté the garlic, runner beans, and sweet potato spaghetti for 5 minutes over medium heat.
16. 16. Deglaze the pan with a splash of water.
17. 17. Let the liquid reduce briefly until the sweet potatoes are still al dente.
18. 18. Season the mixture with salt and pepper.
19. 19. Heat the butter in a large non-stick pan.
20. 20. Crack the eggs into the pan.
21. 21. Fry the eggs for 5 to 6 minutes over medium heat to make sunny-side-up eggs.
22. 22. Season the eggs with salt and pepper.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Chop the parsley.
26. 26. Plate the sweet potato spaghetti.
27. 27. Place the sunny-side-up eggs on top.
28. 28. Drizzle the dish with the prepared olive mixture.
29. 29. Sprinkle the dish with chili flakes.
30. 30. Garnish the dish with the chopped parsley.

Nutrition per serving

• kcal: 580
• Protein: 30 g · Fett/Fat: 13 g · Carbs: 82 g