Instructions

Follow the steps and taste along the way.

1. Preheat the oven and prepare the pan

   Preheat the oven to 220 °C. Grease four wells of a muffin pan with approximately 5 ml of oil.

   

2. Grate and season the sweet potato

   Peel and coarsely grate the sweet potato. Using a clean kitchen towel, squeeze out as much liquid as possible. Mix it with one egg, the potato starch, the remaining 10 ml of oil, smoked paprika, 3 g of salt, and black pepper.

   

3. Pre-bake the nests

   Divide the mixture among the four wells. Press it onto the bottoms and up the sides with your fingers, leaving space in the middle for an egg. Bake for 18 minutes, until the edges begin to brown and the surface is firm.

   

4. Add the eggs and finish baking

   Carefully crack one egg into the center of each nest. Season with the remaining 1 g of salt and bake for another 8 to 11 minutes: the whites should be set, while the yolks can remain soft. For firm yolks, bake for an additional 2 to 3 minutes.

   

5. Make the salsa and serve

   While the nests finish baking, finely dice the avocado and red onion and chop the cilantro. Mix them with the lime juice and the remaining pinch of salt. Let the nests firm up in the pan for 2 minutes, then remove them and serve with the salsa.