Sweet potatoes are popular at breakfast in northeastern Brazil, and here they make a great base for poached eggs and salty crumbled feta.
- 4 sweet potatoes
- 1 tablespoon sunflower oil
- Butter, for frying
- 2 teaspoons vinegar
- 4 eggs
- 3½ ounces feta cheese
- Small handful of Italian parsley, chopped
- 1 long red chile, seeded and finely chopped
- Sea salt and freshly ground black pepper
Step 1: Peel the sweet potatoes and cut two of them into small chunks. Place in a pan half-filled with salted water, bring to a boil, and cook for about 10 minutes, until tender.
Step 2: Meanwhile, chop the remaining sweet potatoes into .-inch cubes. Heat the oil and a little bit of butter in a large heavy skillet over medium heat. Add the potato cubes and fry for 8 to 10 minutes, tossing occasionally, until tender and golden brown around the edges.
Step 3: Drain the boiled potatoes well and mash with a potato masher. Add the mash to the skillet and stir in the cubed potatoes. Season well with salt and pepper and stir-fry until heated through. Remove from the heat and keep warm while you cook the eggs.
Step 4: Bring a large pan of water to a boil. Add the vinegar and reduce the heat to a simmer. Stir the water to make a whirlpool, then carefully crack an egg into the center. Poach for 3 to 4 minutes, until set with a runny yolk. Remove with a slotted spoon and place on paper towels to drain. Keep warm in lukewarm water while you cook the other eggs.
Step 5: Divide the potatoes between warmed plates and place a poached egg on top. Sprinkle the eggs with salt and pepper, then crumble over the feta, and sprinkle with parsley and chile. Serve immediately.