Is it Friday yet? The Cho-Alt household is a little run down this week. Reuben has been home sick with a cold the last couple of days and I am guzzling emergen-c like pixy stix(s?) to get rid of the weird tickle in my throat and the cloudy feeling in my head. We just inhaled chicken pho from Y&Y and feel about 5% better. If you live in San Francisco, you NEED to go to Y&Y or their sister restaurant Yummy Yummy. It is hands down the best pho restaurants in the city! I'm grateful everyday that we only live 3 blocks from Y&Y and can eat it in comfort of our own home 😊

I can't wait until Friday so I can go to sleep at 10pm and not wake up until 10am. I know, my life is exciting. Hopefully, by this weekend I will be feeling closer to 90% so that I can fully enjoy some girl time with my old work ladies and make a killer breakfast this weekend. The spring time is definitely inspiring me to play with all the beautiful fruit and springy greens. I was looking at my past recipes and everything seems a little... tan. I gotta work some spring colors into EatChoFood!

I was trying to add a pop of orange to this dish by way of sweet potato, but I was a doofus and bought a white sweet potato by accident. Bah. Oh well. It still tastes amazing! You're just going to have to accept the tan aesthetic for a little bit longer. Neutrals are trendy still, right?

I'm keeping this post super short because I'm feeling weird/sick/delirious at the moment and it's almost bed time... 10pm. But I hope you find some time to make this cute breakfast. I would definitely pay $15 for this at a trendy brunch spot. It's a savory take on a yogurt parfait. The tanginess of the greek yogurt pairs beautifully with the sweetness of the potatoes and the lemony-ness of the sumac. The flavors are just beautiful. A fried eggs makes everything better. The yolk, as always, becomes a dreamy sauce to mix in with the yogurt and potatoes. I might meal prep enough of this to have for breakfast all next week. That's so adult!

Okay, bye. Need. To. Rest. And. Become. A. Human. Again. I promise a more captivating post in the future!

Greek Yogurt with Spiced Sweet Potatoes and Fried Egg

serves 2

Steps:

1. Peel your sweet potato and cut into 1/2" cubes. Pour olive oil into skillet and heat over medium high heat. Once the pan is hot, add sweet potatoes to the skillet. You should hear them sizzle. Toss the potatoes in olive oil and season with sumac, cumin, smoked paprika, and a generous sprinkling of salt and pepper. Leave potatoes alone for 3-4 minutes to let them get crispy on one side. Toss potatoes and let sit again until sides on consistently crispy. This process takes about 10-12 minutes. When the potatoes are cooked, removed potatoes from skillet and set aside on a paper towel lined dish.

2. In the same skillet, add a tiny splash of olive oil to the remaining oil in pan. Once hot, crack 2 eggs into the pan. Allow to cook until over easy. and until the edges are crispy, about 3-4 minutes. Season with a pinch of salt and pepper.

3. While your eggs are cooking, dollop and smear about 1/3 cup of greek yogurt on each plate. You can add more or less depending on personal preference.

4. Add spiced sweet potatoes over the yogurt and place your fried eggs on top once cooked. Sprinkle a dash of sumac and herbs over each dish. I used basil and and green onions (I know it's not an herb), because that is what I had on hand.

5. Enjoy your morning!

Materials:

Plain Greek Yogurt

1 Medium Sweet Potato (orange, white, or purple)

2 Tbsp Olive Oil

2 tsp Sumac + more for garnish

1 tsp cumin

1/2 tsp smoked paprika

Salt + Pepper

2 eggs

Herbs (whatever you have on hand)