Egg and Sweet Potato Skillet
This quick, one-pan Egg and Sweet Potato Skillet is a delicious and nutritious breakfast option, packed with tender sweet potatoes, protein-rich eggs, and vibrant veggies. Seasoned with smoked paprika and cumin, it offers a satisfying balance of savory and sweet flavors. Perfect for breakfast, brunch, or a light dinner, this recipe is easy to customize with added proteins, spices, or greens. Ready in just 30 minutes, it’s a simple, wholesome meal that will quickly become a household favorite!
Equipment
- 1 Large Skillet (preferably cast iron or non-stick for even cooking)
- 1 Cutting board
- 1 Chef’s Knife (for dicing the sweet potatoes, onions, and bell pepper)
- Measuring spoons
- 1 Spatula or Wooden Spoon (for stirring)
- 1 Lid for Skillet (to cover while eggs cook, if available)
- 1 Mixing Bowl (optional, if prepping veggies in advance)
Ingredients
- 1 Large sweet potato, peeled and diced (about 1½ cups)
- 1 tbsp Olive oil or avocado oil
- ½ Onion, finely chopped
- 1 Bell pepper, chopped (red or yellow for color)
- 2 Cloves garlic, minced
- ½ Smoked paprika
- ½ Ground cumin
- Salt and pepper to taste
- ½ cup Cherry tomatoes, halved
- 2 Large handfuls of spinach or kale
- 4 Large eggs
- Fresh parsley or green onions for garnish
- Tip: For a twist, swap out the sweet potato with Yukon gold potatoes or add a sprinkle of feta for a tangy flavor boost.
Instructions
Prepare the Sweet Potatoes
- In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes, season with a pinch of salt and pepper, and cook for about 8–10 minutes, stirring occasionally, until they’re tender and slightly crisp on the outside.
Add Aromatics and Veggies
- Add the chopped onion and bell pepper to the skillet with the sweet potatoes. Sauté for another 5 minutes, or until the onion becomes translucent and the pepper starts to soften. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional minute to allow the spices to release their aroma.
Incorporate Tomatoes and Greens
- Add the halved cherry tomatoes and spinach or kale to the skillet, stirring until the greens wilt. Season with additional salt and pepper to taste.
Create Nests for Eggs
- Using a spoon, create four small wells in the vegetable mixture. Carefully crack one egg into each well. Lower the heat, cover the skillet, and let the eggs cook until the whites are set but the yolks are still runny, about 5–7 minutes. For firmer yolks, cook a bit longer.
Garnish and Serve
- Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with chopped parsley or green onions for a fresh finish. Serve hot, straight from the skillet, and enjoy the warm, comforting flavors of this wholesome meal.
Notes
Storage and Reheating Tips
If you have leftovers or want to prep this Egg and Sweet Potato Skillet ahead of time, you’re in luck – it stores and reheats beautifully! Here’s how to keep it fresh and enjoy it just as deliciously later on:- Refrigerating Leftovers: Allow the skillet to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days, making it a convenient option for meal prep.
- Freezing (Without Eggs): If you’re making this skillet in advance, prepare it without the eggs and freeze the veggie mixture in an airtight container or freezer-safe bag. It will keep well for up to 2 months. When ready to serve, thaw in the refrigerator, reheat in the skillet, and add fresh eggs as per the recipe.
- Reheating: To reheat, place the mixture back in a skillet over medium-low heat. Cover and heat until warmed through, adding a splash of water or broth if it needs moisture. For a microwave option, cover and heat on a low setting for 1–2 minutes.