Pinch sea salt 16 oz boneless, skinless chicken breasts or boneless, skinless chicken thighs 2 tsp olive oil 1 1/4 lb sweet potatoes, peeled, and diced 1/4-inch thick 1 cup halved and thinly sliced red onion 1/2 tsp smoked paprika, plus additional for garnish 1/2 tsp ground cumin 1/4 tsp sea salt 1/4 cup finely chopped fresh cilantro 4 eggs, poached

Season a large pot of water with salt and bring to a simmer. Add chicken, cover an simmer until an instant-read thermometer registers 165 when inserted in center of chicken, 8 to 10 minutes. Remove from pot and set aside until cool enough to handle. With 2 forks, shred chicken. Meanwhile, in a large, wide nonstick skillet, heat oil on medium. Add potatoes and onion and saute, stirring occasionally, until potato is just tender, about 15 minutes. Gently fold chicken into potato mixture and cook, sitrring occasionally, until potatoes and chicken are browned, 5 to 10 minutes. Stir in paprika, cumin, salt and cilantro. To serve, top with eggs and additional paprika (if using). Serve immediately.