Sweet Potato And Cilantro Quesadilla With Fried Egg And Cumin Oil

• 2 small sweet potatoes, peeled and thinly sliced
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 8 small (about 6-inch) corn tortillas
• Lime wedges, for serving

1. In a medium saucepan fitted with a steamer basket, place sweet potatoes. Cover and steam sweet potatoes until tender, 6 minutes. While potatoes cook, heat 2 tablespoons oil in a large, heavy skillet over medium. Add cumin seeds and cook until toasted, 1 minute. Pour off cumin oil into a small bowl and reserve. (Do not wipe out skillet.) Crack eggs into skillet and cook, without turning, until whites are set and yolks are still runny, 2 to 3 minutes. Transfer eggs to a plate and cover with foil to keep warm. (Reserve skillet.)
2. When potatoes are tender, transfer to a bowl with paprika and lime juice; season with salt and pepper and gently toss to coat. Divide sweet potatoes among 4 tortillas; top with cilantro and remaining tortillas. Return reserved skillet to medium-high heat. Cook quesadillas until charred in spots on both sides, about 2 minutes per side, in two batches. Serve each quesadilla topped with a fried egg, drizzled with reserved cumin oil.

sweet potatoes, paprika, lime juice, cilantro, eggs, olive oil, cumin seeds, corn tortillas, lime wedges

Taken from food52.com/recipes/21297-sweet-potato-and-cilantro-quesadilla-with-fried-egg-and-cumin-oil (may not work)