Sweet Potato Breakfast with Fried Eggs
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
1765 kcal
Sweet Potato Breakfast with Fried Eggs
Description
The recipe begins with whole roasted sweet potatoes, which are cut lengthwise and seared cut-side down in olive oil to warm them through and add caramelization. A pocket is sliced into the soft flesh of each half to nestle the fried eggs. The eggs are cooked in the same skillet with olive oil until the whites are fully set and edges crisp slightly, while the yolks remain rich.
Seasoning the sweet potato with kosher salt, black pepper, and crumbled feta cheese introduces saltiness and creaminess that contrasts with the sweet vegetable. Za’atar and urfa biber (or Aleppo pepper) add herbaceous, smoky, and mildly spicy notes, enhancing the flavor complexity. Fresh parsley on top provides a bright herb flavor. The use of quality extra virgin olive oil ties the components together with fruitiness and richness.
This dish works well as a satisfying breakfast or brunch meal, offering a mix of textures — soft sweet potato, creamy egg yolk, and crumbly feta — and balanced flavors with subtle spices. The components can be prepared using Mediterranean ingredients known for their distinct aromas and tastes.
Ingredients
- 2 sweet potatoes with their skin on, roasted
- extra virgin olive oil
- 4 egg
- kosher salt
- black pepper
- 2 tablespoons feta cheese crumbled
- Za’atar
- urfa biber or Aleppo pepper
- 1 tablespoon parsley chopped, fresh
Instructions
- Open the sweet potatoes. Using a small sharp knife, cut the roasted sweet potatoes in half lengthwise.
- Sear the sweet potatoes. In a medium nonstick pan or skillet, heat about 1 tablespoon olive oil over medium until shimmering. Gently add the sweet potatoes cut side down; the potatoes should sizzle right away. Cook just until the potatoes are warmed through, about 3 minutes.
- Finish the sweet potatoes. Transfer to serving plates with the cut side facing up. Cut a pocket into the flesh of each sweet potato by slicing down the middle from top to bottom, leaving the skin intact. This is where you will put the fried eggs. Season with a pinch of salt and pepper.
- Fry the eggs. In the same skillet, add a little more olive oil and heat until the oil is shimmering. Crack the eggs and cook until the whites are fully set and the edges are golden, about 3 minutes. Season lightly with salt and pepper.
- Finish and serve. Top each sweet potato half with a fried egg. Sprinkle with the feta, za’atar, Urfa biber or Aleppo pepper, and parsley. Serve immediately.
Notes
- Use quality extra virgin olive oil, za’atar, and urfa biber or Aleppo pepper to enhance the authentic flavor of the dish.
- Roast whole sweet potatoes ahead of time to simplify breakfast preparation.
- Searing the cut side of the sweet potatoes adds flavor and warmth before filling them with eggs.
- Adjust seasoning to taste with salt, pepper, and spices for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1765 kcal
% Daily Value*
| Calories | 176.5kcal | 9% |
| Carbohydrates | 23.6g | 8% |
| Protein | 9g | 18% |
| Fat | 5.2g | 8% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 1.6g | 8% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 167.7mg | 56% |
| Sodium | 192.2mg | 8% |
| Potassium | 447.1mg | 10% |
| Fiber | 3.4g | 14% |
| Sugar | 5.2g | 10% |
| Vitamin A | 16353.1IU | 327% |
| Vitamin C | 4mg | 4% |
| Calcium | 59.9mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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