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Introduction:
If you're looking to skip the bread and indulge in a wholesome, satisfying meal, this quick and easy Sweet Potato and Egg recipe is the perfect solution. Whether you're after a nutritious breakfast, a light lunch, or even a dinner option, this dish offers a great balance of flavors and textures. Sweet potatoes are packed with nutrients, while eggs provide the protein needed to keep you energized throughout the day. This dish is not only easy to prepare but also versatile, allowing you to add a variety of toppings and seasonings. Let’s dive into the recipe!
Ingredients:
1 medium-sized sweet potato
2 large eggs
1 tablespoon olive oil (or butter)
Salt and pepper, to taste
1/2 teaspoon smoked paprika (optional)
Fresh herbs like parsley or cilantro (optional, for garnish)
1/4 avocado (optional, for topping)
Hot sauce (optional, for serving)
Instructions:
Prepare the sweet potato: Start by peeling and dicing the sweet potato into small cubes. This will ensure they cook faster and more evenly.
Cook the sweet potato: Heat a skillet over medium heat and add the olive oil or butter. Once hot, add the sweet potato cubes. Season with a pinch of salt and pepper. Stir occasionally and cook for about 8-10 minutes, until the sweet potatoes are tender and slightly crispy on the edges.
Cook the eggs: While the sweet potatoes are cooking, crack the eggs into a separate bowl. You can either fry, scramble, or poach the eggs based on your preference. If frying, use a separate pan with a bit of oil or butter. For scrambled eggs, simply whisk the eggs and pour into the pan with a little oil, stirring until cooked through.
Combine and serve: Once the sweet potatoes are done, create a small well in the middle of the skillet, and add the cooked eggs on top. Sprinkle with smoked paprika for extra flavor (optional). Garnish with fresh herbs and sliced avocado if desired.
Enjoy: Serve immediately and enjoy your hearty, bread-free meal!
Tips for Serving and Storing:
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