Description
A hearty, one-pan breakfast featuring caramelized sweet potatoes, vibrant peppers, and perfectly fried eggs.
Ingredients
2 large sweet potatoes, peeled and diced into 1/2 inch cubes
1 red bell pepper, diced
1 small red onion, finely chopped
4 large eggs
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced sweet potatoes in a single layer.
Step 2: Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and have developed a crispy, golden-brown exterior.
Step 3: Add the diced red onion and bell pepper to the skillet. Season with smoked paprika, garlic powder, salt, and pepper. Continue to sauté for 5-7 minutes until the vegetables are soft.
Step 4: Use a spoon to create four small wells in the sweet potato mixture. Carefully crack one egg into each well.
Step 5: Reduce the heat to medium. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. Garnish with fresh parsley and serve immediately.
Notes
For extra crispiness, do not stir the potatoes for the first 4 minutes of cooking.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg
