Begin by cooking the sweet potato using any method you desire. I boil mine for about 30 to 35 minutes, until it is nice and tender. I then slice it into rounds.

Add 2 to 3 tablespoons of homemade or store-bought pesto sauce to a small non-stick skillet and heat to medium-high.

Once the pesto has a good sizzle going, crack an egg into the center of it.

Allow the egg to cook, undisturbed, until the white has completely set up and the yolk is still runny. Remove the skillet from the heat and use a spatula to transfer the pesto egg to a plate or bowl. Whip any burned pesto sauce out of the skillet and repeat for however many pesto eggs you would like, using new pesto sauce each time!

Once you’re finished making the pesto eggs, add another 1 to 2 tablespoons of pesto sauce to the skillet and add the greens. Cook, stirring occasionally, until wilted, about 2 minutes.

Serve pesto eggs with cooked sweet potato, wilted greens, cherry tomatoes, a drizzle of pesto sauce, and a sprinkle of feta cheese. Add black pepper and sea salt to taste.