This Sweet Potato Breakfast with Eggs is a healthy, hearty way to start your day with big Mediterranean flavors! Creamy roasted sweet potatoes are seared to perfection, then topped with golden sunny side-up eggs, tangy feta, and a sprinkle of za’atar and Urfa biber for a flavor-packed finish.
Once a week, I roast a few sweet potatoes. I’ll often eat them cold straight from the fridge, but one of my favorite ways to use them is this simple sweet potato breakfast with eggs and a little feta cheese. I shared a photo of this idea on Instagram and so many people wanted the actual recipe, so here we are!
For me, it’s one of those comforting, feel-good recipes that checks all the boxes: flavorful, nutritious, and simple enough to whip up on a weekday morning. Seared in a bit of extra virgin olive oil, roasted sweet potatoes develop a delightful caramelized crust. Pair that with savory sunny-side-up eggs, where the golden, slightly crispy edges contrast beautifully with soft yolks, and you have a breakfast that’s both satisfying but feels indulgent.
Does it seem unusual to have a sweet potato for breakfast? The flavors are similar to those in my Sweet Potato Hash with Za’atar and Chickpeas, but there’s less chopping! That’s the best part about this recipe; how little effort it takes to make. If you’ve roasted your sweet potatoes in advance, this meal comes together in just about 5 minutes, making it the perfect Mediterranean diet breakfast for busy mornings.
Table of Contents
What is in Sweet Potato Breakfast with Fried Eggs?
This breakfast is built on wholesome, flavorful ingredients that create a balanced and satisfying meal. Here’s a breakdown of everything you’ll need:
- Sweet Potatoes: Roasted sweet potatoes provide a creamy, naturally sweet base with a hint of caramelization. Look for medium-sized ones with smooth skin at your local grocery store or farmer’s market, scrub them well, and roast them whole. I tend to reach for orange ones—Garnet, Beauregard, and Jewel—for both this and our Sweet Potato Gnocchi, but you can also use white or purple types of sweet potatoes, too. Although, white sweet potatoes tend to be drier and more starchy.
- Extra Virgin Olive Oil: Searing the potatoes and pan-frying the eggs in extra virgin olive oil adds a fruity richness and crispy edges to the dish. And yes, it’s safe to use extra virgin olive oil for searing and frying. Check out all the details in our guide to Cooking with Olive Oil.
- Eggs: The golden, runny yolks are perfect for spooning over the sweet potatoes, making this breakfast both indulgent and protein-packed.
- Kosher Salt and Black Pepper: Enhance the natural flavors of the sweet potatoes and eggs without overpowering them.
- Feta Cheese offers a briny, tangy contrast to the sweetness of the potatoes.
- Za’atar, an earthy, nutty spice blend, adds a touch of Mediterranean magic to every bite. Learn more about it and find my favorite za’atar here.
- Urfa Biber or Aleppo Pepper: These smoky, mildly spicy peppers give a dusting of color and a warm, lingering flavor.
- Fresh Parsley: A sprinkle of chopped fresh parsley brightens the dish with a touch of freshness and color. You can use cilantro or another fresh herb, if you like.
Ingredient Spotlight: Urfa Biber
Urfa Biber is a smoky, mildly spicy Turkish chili flake that’s an absolute game-changer in Mediterranean cooking. Known for its deep, raisin-like sweetness and earthy warmth, it’s the kind of ingredient that adds intrigue to everything from breakfast dishes to roasted vegetables.
- READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer
- TRY IT: Find my favorite Urfa Biber at our shop.
- BEST SUBSTITUTE: Aleppo pepper flakes
How to Make this Sweet Potato Breakfast Recipe
Quick to prepare and loaded with bold Mediterranean flavors, you can create a satisfying, wholesome meal that’s perfect for breakfast, brunch, or even dinner. Here’s how:
- Open the sweet potatoes. Using a small sharp knife, cut 2 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 in 4 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 2 tablespoons of crumbled feta, za’atar, Urfa biber or Aleppo pepper, and 1 tablespoon chopped fresh parsley. Serve immediately.
What Goes Well with a Sweet Potato Breakfast?
This hearty and flavorful breakfast is satisfying on its own, but you can also think of it as a great canvas. When I make a batch of my Homemade Labneh, I like to add a spoonful on top of the potatoes with the eggs. The creamy, tangy flavor of labneh is a perfect match for the warm, earthy spices in the dish. It’s sort of a quick riff on the flavors of traditional Çılbır: Turkish Poached Eggs. If you’re dairy-free but love a good sauce try tahini. I just love the combination of sweet potatoes with tahini.
This sweet potato breakfast is also a great way to use leftover cooked vegetables. Have some Roasted Broccoli or Sautéed Green Beans in the fridge? Add them to the pan with the sweet potato to warm them up, and then top everything with the eggs.
My favorite drink pairing with this is Arabic Tea with Fresh Mint. It’s warming and refreshing at once, and it doesn’t compete with the flavors of the dish.
More Mediterranean Diet Breakfasts
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Easy Savory Oatmeal Bowls
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Drinks
Green Smoothie with Mint
Browse all Mediterranean recipes.
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Sweet Potato Breakfast with Fried Eggs
Ingredients
- 2 roasted sweet potatoes, with their skin on
- Extra virgin olive oil
- 4 eggs
- Kosher salt
- Black pepper
- 2 tablespoons crumbled feta cheese
- Za’atar
- Urfa Biber or Aleppo pepper
- 1 tablespoon chopped fresh parsley
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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, za’atar, Urfa biber and Aleppo pepper used in this recipe.
- How to Roast Sweet Potatoes Whole
Nutrition
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