Sweet Potato Spaghetti

Ingredients

• 50 g green olives (pitted)
• 1 Shallot
• 2 tbsp capers (15 g; jar, drained weight)
• 3 tbsp olive oil
• 1 kg sweet potatoes
• 1 Garlic clove
• 300 g frozen green beans
• Salt
• Pepper
• 4 eggs
• 1 tsp butter
• a handful parsley (5 g)
• chili flakes

Instructions

1. 1.

   Finely chop the olives. Peel and finely dice the shallot. Chop the capers. Sauté all in 1 tbsp oil for 5 minutes over medium heat, then set aside.

2. 2.

   Meanwhile peel, trim, and spiralize the sweet potatoes into spaghetti. Peel and finely dice the garlic. Boil the green beans for 5 minutes, then drain, let dry, and remove skins.

3. 3.

   Heat the remaining olive oil in a large pan. Add garlic, beans, and sweet potato spaghetti; cook for 5 minutes over medium heat. Deglaze with a splash of water, reduce slightly so the spaghetti remains al dente. Season with salt and pepper.

4. 4.

   Melt butter in a large non‑stick pan. Crack the eggs into it and fry over medium heat for 5–6 minutes to make sunny‑side up eggs; season with salt and pepper. Wash, dry, and chop parsley. Plate everything, drizzle with the olive mixture, sprinkle chili flakes, and garnish with parsley.