Sweet Potato Breakfast with Eggs
By Suzy Karadsheh
Category
Breakfast
Cuisine
American/Mediterranean
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 Minutes
Batch roast sweet potatoes then use them to make a quick, healthy, and hearty breakfast that will keep you full until lunchtime.
Ingredients
-
2 roasted sweet potatoes, with their skin on
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Extra virgin olive oil
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4 eggs
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Kosher salt
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Black pepper
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2 tablespoons crumbled feta cheese
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Za’atar
-
Urfa Biber or Aleppo pepper
-
1 tablespoon chopped fresh parsley
Directions
Open the sweet potatoes. Using a small sharp knife, cut the roasted sweet potatoes in half lengthwise.
Sear the sweet potatoes. In a medium nonstick pan or skillet, heat about 1 tablespoon olive oil over medium until shimmering. Gently add the sweet potatoes cut side down; the potatoes should sizzle right away. Cook just until the potatoes are warmed through, about 3 minutes.
Finish the sweet potatoes. Transfer to serving plates with the cut side facing up. Cut a pocket into the flesh of each sweet potato by slicing down the middle from top to bottom, leaving the skin intact. This is where you will put the fried eggs. Season with a pinch of salt and pepper.
Fry the eggs. In the same skillet, add a little more olive oil and heat until the oil is shimmering. Crack the eggs and cook until the whites are fully set and the edges are golden, about 3 minutes. Season lightly with salt and pepper.
Finish and serve. Top each sweet potato half with a fried egg. Sprinkle with the feta, za’atar, Urfa biber or Aleppo pepper, and parsley. Serve immediately.
Nutrition
Calories 177, Fat 5.2 grams, Monounsaturated Fat 1600 milligrams, Sodium 192.2 milligrams, Sugar 5.2 grams, Calcium 59.9 milligrams, Carbs 23.6 grams, Saturated Fat 1.9 grams, Trans Fat 0.02 grams, Potassium 447.1 milligrams, Vitamin A 408.8 milligrams, Iron 1.5 milligrams, Protein 9 grams, Polyunsaturated Fat 900 milligrams, Cholesterol 167.7 milligrams, Fiber 3.4 grams, Vitamin C 4 milligrams