Directions

1. 1

   Prick each sweet potato all over with a fork. Microwave on high for about 10 minutes, turning halfway through, until the potatoes are very tender when pierced with a fork. Set aside and keep warm.

2. 2

   While the potatoes cook, preheat your oven to 400°F.

3. 3

   Heat the olive oil in a medium skillet over medium-high heat. Add the sausage meat (removed from casings) and cook, stirring frequently, until it begins to brown and crisp, about 5 to 6 minutes. Transfer to a plate.

4. 4

   Once the potatoes have cooled slightly, cut each one in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a ¼-inch shell of potato skin all around. Place the four potato halves skin-side down on a baking sheet.

5. 5

   Transfer the scooped potato flesh to a large bowl. Add the cooked sausage, ½ teaspoon of kosher salt, and a generous grind of black pepper. Stir until evenly combined.

6. 6

   Divide the sausage-potato mixture equally among the four potato skin halves, mounding it slightly. Using the back of a spoon, create a shallow well in the center of each mound, large enough to hold an egg.

7. 7

   Crack one egg into each well. Transfer the baking sheet to the preheated 400°F oven and bake for 15 to 17 minutes, until the egg whites are completely set and opaque but the yolks remain soft and runny.

8. 8

   Remove from the oven and serve immediately with salsa verde on the side.