5 from 10 votes
Sweet Potato Breakfast with Fried Eggs
This Sweet Potato Breakfast features roasted sweet potatoes sliced open and seared, then filled with fried eggs. The eggs are cooked until the whites are set with golden edges while the yolks remain tender. Seasoned with salt, pepper, crumbled feta cheese, za’atar, and a sprinkle of urfa biber or Aleppo pepper, the dish is finished with fresh parsley and a drizzle of extra virgin olive oil. It balances the natural sweetness of the potato with savory and aromatic spices for a hearty breakfast option.
Prep Time
5 mins
Cook Time
10 mins
Servings:
4
people
Calories:
1765 kcal
Course:
Breakfast, Brunch
Cuisine:
Mediterranean, American-Mediterranean Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 1765
% 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.