Description
A delicious and healthy sweet potato and egg skillet recipe, perfect for breakfast or brunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound sweet potatoes, chopped into ½-inch cubes (about 4 cups chopped)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chopped spinach (or chopped kale leaves, tough stems removed)
- 4 large eggs
- 2 green onions, chopped (white and light green parts only)
Instructions
- Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat.
- Add the cubed sweet potato and cook, stirring often, for 8 minutes.
- Add the onion and bell pepper, and continue cooking for 7-9 minutes, until sweet potatoes are tender. (Taste a few to check.)
- Reduce the heat to medium-low and stir in the garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring, for 30 seconds.
- Stir in the spinach until it starts to wilt.
- Make 4 shallow wells in the vegetable mixture and crack an egg into each well.
- Cook for 4-8 minutes, until eggs are cooked to your liking, covering the pan as needed to help the eggs cook through.
- Sprinkle with a little freshly ground black pepper, garnish with chopped green onions, and serve.
Notes
- This dish is great for breakfast or brunch.
- Feel free to substitute kale for spinach if desired.
- Adjust the cooking time of the eggs to your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg