I eat whatever I crave at any given time. Meaning to say, I don’t necessarily save an ideal breakfast meal just for breakfast. Eggs for dinner suits me just fine.  So, with that in mind, here’s a quick and a wonderful treat I plan to make for dinner tonight:

INGREDIENTS

2 sweet potatoes
olive oil
salt + pepper

for the chimichirri:
1 cup of loosely packed cilantro
1 cup of loosely packed parsley
1/3 cup of red onion
4 cloves of garlic
1/2 of a jalapeño, seeded
1/2 teaspoon of kosher salt
1/2 cup of extra virgin olive oil
3 tablespoons of red wine vinegar

for the avocado mash:
1 avocado
a squeeze of fresh lime juice (1/2 a lime)
olive oil
salt + pepper

2 fresh eggs (optional)