Chicken or the Egg?

The answer to that long debated question is finally over. The answer is...both. I made this dish for dinner last night, recipe below (serves 1). This photo was taken under a fluorescent light so it did not turn out the great. I'll update next time I make this dish.

Curried Sweet Potato Onion Mash
1 Sweet Potato (Large size)
1 Sweet Onion (Medium size)
Curry Powder
Salt (Coarse Sea Salt)
Pepper (Fresh Cracked)
Olive Oil (Light Extra Virgin)

1. Wrap the sweet potato in foil and bake in the oven 40 minutes or until soft. You can spread a little oil and salt on potato before baking, adds more flavor.
2. Meanwhile chop the onion and saute it in oil on low heat. Season with salt/pepper. The key is to caramelize the onion, not burn them. Low and slow, this may take 20 minutes or more.
3. When the sweet potato is done, remove from owen, unwrap, and give it a rough chop. It'll get mashed later so size in not a concern.
4. Stir in chopped sweet potatoes into the onion mixture in the pan and cook on medium-low heat. Rough mash the potato, keep it rustic.
5. Add a few dashes of curry powder to taste, then taste for seasoning. Set aside.

Chicken Marinade
1 Chicken Breast (Organic Skinless)
Olive Oil (Light Extra Virgin)
Paprika (Hungarian)
Cumin
Salt (Course seas salt)
Pepper (Fresh cracked)
Dry Herb Mix (Thyme, Rosemary, Cilantro)

1. Butterfly chicken and marinade in oil, paprika, cumin, s&p, and dry herbs overnight or at least 1 hour.
2. Saute in oil 4 - 5 minutes.

To Plate
1. Make sure you have veggies cooked. I chose broccoli (steamed).
2. Fry egg in butter, season to taste.
3. Place a portion of the sweet potato mash on the plate with some veggies.
4. Put chicken off center with egg on top.
5. Sprinkle paprika to serve.