Description
Enjoy a loaded sweet potato breakfast skillet with eggs, savory spices, and fresh toppings for a nutritious, cozy morning meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 small red onion, diced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 large eggs
- ½ cup fresh spinach or kale (optional)
- ½ avocado, diced (optional)
- 2 tablespoons crumbled feta or goat cheese (optional)
- Fresh scallions or cilantro, chopped, for garnish
- Hot sauce or salsa, for serving
- Optional: ½ cup black beans or cooked sausage substitute (halal-friendly)
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for about 10 minutes until starting to soften.
- Add diced red onion, paprika, cumin, garlic powder, salt, and pepper. Cook for another 5 minutes until sweet potatoes are cooked through but still hold shape.
- Stir in spinach or kale if using, cooking until wilted, about 1-2 minutes.
- Create four small wells in the skillet mixture. Crack one egg into each well. Cover skillet and cook eggs to desired doneness, about 4-6 minutes for slightly runny yolks.
- Remove skillet from heat. Sprinkle diced avocado and crumbled cheese over the top. Garnish with scallions or cilantro.
- Serve immediately with hot sauce or salsa on the side.
Notes
- Cut sweet potatoes into uniform cubes for even cooking.
- Use a lid to cook eggs gently in the skillet ensuring perfectly cooked yolks.
- Do not stir eggs once cracked into the skillet wells to keep shape.
- Serve with warm whole grain toast or flatbread on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American