My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be made vegetarian by omitting the sausage--and vegan by omitting the sour cream as well.
use a cheese grater to shred a few chunks of sweet potato. Grease a muffin tin with coconut oil. Mush the potato shreds into the tin, going up the sides. Slice avocado and place in the potato cup. Add salsa on top of the avocado. Crack an egg in the potato cup. Bake at 400 degrees for 20-30 minutes, depending on how you like your eggs. Comes out nice with red potatoes too.