Description
Savor the ultimate combo of sweet potatoes and eggs cooked in one pan. Quick, healthy, and no baking needed – perfect for a cozy meal!
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound/450g), peeled and diced into ½-inch cubes
- 3 tablespoons olive oil, divided
- 1 medium onion (about 1 cup/160g), diced
- 1 red bell pepper (about 1 cup/150g), diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 4–6 large eggs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives or green onions, chopped
- ¼ cup fresh cilantro or parsley, chopped
- Hot sauce or salsa for serving (optional)
Instructions
- Prepare all ingredients: Dice sweet potatoes into uniform ½-inch cubes, chop onion and bell pepper, and mince garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add sweet potatoes in a single layer, season with salt and pepper, and cook undisturbed for 5-7 minutes until bottoms develop a golden crust.
- Flip sweet potatoes and continue cooking for another 3-4 minutes. Push them to one side, add remaining tablespoon of oil, and add onion and bell pepper to the cleared space. Cook for 2-3 minutes until vegetables begin to soften, then mix everything together.
- Add minced garlic, smoked paprika, cumin, and cayenne (if using). Stir to coat evenly and cook for another minute until fragrant.
- Using the back of a spoon, create 4-6 wells in the sweet potato mixture. Crack an egg into each well, being careful not to break the yolks. Season eggs with a pinch of salt and pepper.
- Reduce heat to medium-low, cover the pan with a lid, and cook for 3-5 minutes until egg whites are set but yolks are still runny (or to your preferred doneness).
- Remove from heat and garnish with fresh chopped chives and cilantro or parsley. Serve immediately, with hot sauce or salsa if desired.