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On lazy days when I don’t feel like slaving in the kitchen, I make myself a quick, guilt-free, tasty breakfast. Lately, I found myself loving bacon, egg and orange kumara. Kumara is the Maori term for sweet potato or “kamote” as we say it in Tagalog or Visayan language.
Who would not love sweet potato? It is packed with Vitamin A, Beta-carotene and antioxidants. A cup of sweet potato contains 10 grams of fibre and 48 grams of carbohydrate compared to a cup of white rice which contains 58 grams of carbohydrate. And that’s all you get from white rice, nothing else. I am not a nutrition expert of some sort, but I am just feeling good inside and out as I make sweet potato a part of my diet for now.
As I tried orange kumara for the first time, I noticed its deep orange color which is very attractive by the way for food plating. But other than that, I it tastes just like the sweet potato or “kamote” that we have in the Philippines. Sweet, soft and buttery.
Growing sweet potato is not new to us Filipinos. It is one of the most commonly cultivated root vegetables in our home backyards. It’s young leaves and shoots commonly called as “kamote tops” are widely used for soups and vegetable stir-frys. It is easy to grow and easy to propagate. Could you still remember the last time you boiled sweet potatoes and paired it with “ginamos” or salted anchovies? I do.
Now I’m drooling just thinking about it.
Bacon, Egg & Orange Kumara
- 1 tbsp olive oil
- 1 medium sized egg
- 2 pieces smoked bacon
- 1 medium sized orange kumara
- 2 cups water
- dash of salt and pepper
- Place kumara in a small pot. Add 2 cups of water and boil for 15 minutes or until soft.
- Meanwhile, heat the olive oil in the frying pan. Fry the eggs and season with salt and pepper. Set aside.
- In the same pan, fry the bacon until crisp and light brown.
- Assemble the fried egg, bacon and sliced kumara in your breakfast plate. Add a dollop of butter to kumara if desired. Enjoy!