Sweet Potato Egg Meal (Print Version)
# Ingredients:
01 -
2½ cups sweet potato, diced into small pieces and peeled if you want
02 -
1 tablespoon of olive oil
03 -
1 cup of bell pepper, chopped
04 -
¼ cup of red onion, chopped up
05 -
2 cloves of garlic, finely minced
06 -
1 cup of fresh spinach, chopped
07 -
4 eggs, large size
→ Breakfast Seasoning
08 -
½ tablespoon of powdered garlic
09 -
1 teaspoon of salt
10 -
½ teaspoon black pepper
11 -
1 teaspoon of dried oregano leaves
12 -
½ teaspoon of cinnamon powder
13 -
½ teaspoon paprika spice
# Instructions:
01 -
Chop up the sweet potato into evenly sized bits. Set a large pan on high heat with olive oil. When it’s hot, toss in the diced sweet potato and the seasoning. Stir everything, lower to medium heat, cover the pan, and cook for 10-15 minutes—stir a few times until the potatoes are soft enough to pierce with a fork.
02 -
Chop the bell pepper and red onion, and mince the garlic. Once the sweet potatoes are soft, toss these chopped veggies into the skillet. Stir, mix in spinach, and cover again for about 3 minutes.
03 -
Make four little spaces in the skillet, pushing aside the veggies. Add some oil to each hole, then crack an egg into each one. Cover the pan again and cook 10-15 minutes, depending on how you like your eggs. Leave them longer for firmer yolks.
04 -
You can add extras like salsa, crumbled feta cheese, or chopped cilantro on top. Serve everything from the pan, or plate the eggs and veggie mixture separately.
# Notes:
01 -
Cut the sweet potato in equal-sized pieces so they cook evenly.
02 -
Toss in extra vegetables like mushrooms, roasted corn, or jalapeños if you’d like.
03 -
Pair this with bacon or sausage if you want more protein.
04 -
Taste the dish and add more seasoning or salt if needed.
05 -
Cheese is always a nice extra for texture and flavor.
06 -
Store in a sealed container for up to 4 days, but it’s best not to freeze this dish.