Go Back
–+ servings
A close up of a sweet potato topped with a fried egg, spices, feta and parsley on a plate with a fork.
Print Recipe
No ratings yet

Sweet Potato Breakfast with Fried Eggs

Batch roast sweet potatoes then use them to make a quick, healthy, and hearty breakfast that will keep you full until lunchtime.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast, brunch
Cuisine: American/Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: Suzy Karadsheh

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

Nutrition

Calories: 176.5kcal | Carbohydrates: 23.6g | Protein: 9g | Fat: 5.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.6g | Trans Fat: 0.02g | Cholesterol: 167.7mg | Sodium: 192.2mg | Potassium: 447.1mg | Fiber: 3.4g | Sugar: 5.2g | Vitamin A: 16353.1IU | Vitamin C: 4mg | Calcium: 59.9mg | Iron: 1.5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code