1. Slice shallots paper-thin and sauté on medium-high heat in olive oil until golden, about 2-3 minutes. Set aside. 2. Cut sweet potato into quarter-inch cubes. Toss the potatoes with a half tablespoon oil and roast in the oven at 400 degrees on parchment paper until golden, about 20-30 minutes. 3. Take some of the leftover pork and warm on the stove with the juices. 4. Cook the eggs. 5. Put it all together in a beautiful bowl.
