Crispy sweet potatoes & scrambled eggs, all cooked in one skillet
Prep Time10mins
Cook Time25mins
Total Time35mins
Servings: 2servings
Calories: 471kcal
Author: Liv
Ingredients
1tablespooncooking oil of choice(I use grapeseed oil or avocado oil)
1small red onion,diced
1large or 2 small sweet potatoes (approx. 20 oz.),diced into small cubes (peeling optional)
1red bell pepper,diced
1/2teaspooncumin
Black pepper and salt,to taste
Optional: a pinch of red pepper flakes or cayenne pepper
Up to 1/4 cup water
4eggs(use up to 6 if you'd like)
Toppings
salsa or salsa verde, diced avocado, fresh parsley or cilantro, etc.
Instructions
In a large skillet, sauté the red onion, sweet potatoes, and red pepper in cooking oil over medium heat. Cook the vegetables for 15 to 20 minutes over medium-high heat until sweet potatoes begin to soften, covering with the lid to steam the insides of the sweet potatoes. If the skillet becomes dry while cooking, add water a tablespoon at a time to help steam sweet potatoes and cook all the way through.
Once sweet potatoes are soft and beginning to crisp, add cumin, salt & pepper to taste, and red chili flakes or cayenne pepper. Transfer to a large plate. If any charred black bits remain on the bottom of the skillet, wipe the skillet out with a paper towel.
Add a pat of butter or a small spoonful of oil to the skillet and add beaten eggs. Once eggs are scrambled, return potatoes to the skillet to briefly reheat and then serve immediately. Top with salsa or salsa verde and sprinkle with chopped fresh parsley or cilantro.
Notes
If you prefer sunny side up eggs over scrambled, make several small divets in the sweet potato mixture and crack in as many eggs as you'd like. Put the lid on and allow the eggs to cook for about 3-5 minutes until the whites are set and the yolks are still runny.