Breakfast Skillet with Sweet Potatoes and Eggs
Savory Breakfast Skillet with Sweet Potatoes and Eggs
Equipment
- 1 Large skillet, with a lid
- 1 Stirring tool (preferably a spatula)
- 1 Set measuring cups
- 1 Set measuring spoons
Ingredients
- 2 medium sweet potatoes
- 1/2 medium red onion thinly sliced
- 1 bell pepper any color
- 2 garlic cloves minced
- 3-4 large eggs
- 1/2 cup spinach or kale (optional)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (optional, for heat)
- 2 tbsp olive oil
- Salt and pepper to taste
- fresh cilantro or parsley (optional, for garnish)
- hot sauce (optional, for heat)
Instructions
Prepare the Sweet Potatoes
- Heat 1 tbsp of oil in a large skillet over medium heat.
- Add the diced sweet potatoes and season with smoked paprika, cumin, salt, and pepper.
- Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are golden and tender.
Sauté the Veggies
- Add the remaining oil (1 tbsp) to the skillet, then toss in the sliced red onion, bell pepper, and garlic.
- Cook for another 5-7 minutes until the vegetables are softened and slightly caramelized.
Add Greens (Optional)
- If using spinach or kale, stir it in now and cook for 1-2 minutes until wilted.
Make Space for the Eggs
- Make four small wells (holes) in the skillet mixture and crack an egg into each one.
- Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer fully cooked yolks).
Garnish and Serve
- Sprinkle the dish with fresh parsley or cilantro for brightness and serve with hot sauce on the side for a bit of heat.
Notes
- Pair this skillet meal with a side of avocado toast or a light fruit salad for a complete, balanced breakfast!