INGREDIENTS

8 Deen Halal Chicken Breakfast Slices
4 medium sweet potatoes, scrubbed and halved lengthwise
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 roasted red pepper, patted dry and finely diced
8 large eggs
½ cup crumbled feta cheese
3 scallions, thinly sliced
½ teaspoon red pepper flakes for garnish

INSTRUCTIONS

Step 1
Preheat oven to 400°F. Brush the cut sides of sweet potatoes with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes, until tender.

Step 2
While the potatoes are roasting, lay the chicken breakfast slices on a baking sheet, lined with parchment and bake for 15 minutes until crispy. Chop into small pieces and set aside.

Step 3
Remove the potatoes from the oven and turn them over, cut-side up. Using a spoon, press the center of each potato down, to create a well. Sprinkle a few Chicken Breakfast Slice pieces into each well. Evenly distribute the diced roasted red pepper over each potato.

Step 4
Crack an egg into each potato well, being careful not to break the yolks. Season lightly with salt and pepper. Return to the oven and bake for 11–13 minutes, until the egg whites are just set but the yolks are still soft and slightly runny. Check at 10 minutes and keep watching every minute or so.

Step 5
Remove from the oven and scatter the remaining Chicken Breakfast Slice pieces, the feta cheese and scallions over each potato. Add a pinch of red pepper flakes. Serve immediately.