This sweet potato egg bake is a great healthy breakfast recipe to have in your arsenal. With lots of flavor from sautéed onions, a hint of spice, and savory sweet potatoes, this is an egg dish that will leave everyone feeling satisfied and ready to start the day!
The recipe below outlines the simplest approach, but feel free to experiment with tasty add-ins like feta cheese, garlic, spices, sriracha, or herbs.
Sweet Potato Egg Bake
(adapted from this recipe on Edible Perspective)
Prep Time: 5 minutes
Cook Time: 20 minutes
1 teaspoon plus 1 tablespoon cold pressed coconut oil
1 large red onion, cut into paper thin half moons
1 large (6-inch) sweet potato, julienned or grated
1/4 – 1/2 teaspoon sea salt, or to taste
1/4 – 1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 – 4 eggs
Preheat your broiler.
Heat a 10-inch ovenproof skillet over medium-high heat. Add 1 teaspoon coconut oil, and when melted, the onions. Sauté until edges have browned and onions are limp, about 4 minutes. Remove onions to a small bowl. Next, add the tablespoon of coconut oil, julienned sweet potatoes, sea salt, pepper, and spices. Sauté, stirring often, for about 8 minutes or until the sweet potatoes have browned and are limp. Stir the onions back in, and heat briefly.
Make a small well in the sweet potato mixture and crack an egg into each one. Slide skillet under the broiler and cook until egg whites have set up, about 3 – 4 minutes. Keep a close eye that the sweet potatoes don’t burn.
Remove from oven. Place an oven mitt over the hot handle of the skillet to prevent burns. Garnish with minced chives and a few twists of black pepper. Scoop out onto plates and serve immediately.
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