Breakfast Skillet with Sweet Potatoes

5 from 2 votes
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This breakfast skillet is savory, delicious, tomatoey, and filling. It’s Paleo, Whole30, gluten-free, vegetarian, and dairy-free.

Say ‘hello’ to a bursting Whole30 breakfast full of color and nutrition! This dish this going to wake you up!

On a grey morning when you need to find a boost of energy, this breakfast skillet is going to be perfect, so find a skillet and a smile and let’s get cooking!

eggs baked in skillet with spoonful of egg

Sweet potatoes are the perfect start to a day as they are so filling and full of color, giving you a full tummy until lunch and a smile on your face.

You can make this super quick if you prepare your ingredients the night before!

skillet baked eggs with parsley

Ingredients You’ll Need

Olive oil (3 tbsp) – You don’t need the expensive extra-virgin olive oil here. You could use a good quality regular variety, or even coconut oil or avocado oil could be used here.

White onion (1)– This will give the strongest onion taste, but you could use a red onion here if you wish something a little sweeter.

Sweet potato (1, large)– Also known as a yam! The bright orange flesh will give you lots of plant chemical nutrients, perfect for boosting your body.

Garlic (2 cloves, minced)– If you find some smoked garlic or black garlic, these would both be a great variation, but a clove of regular garlic would be perfect.

Onion powder (1 tsp) – This is a tasty ingredient to keep in your cupboard and can be added to so many dishes you can omit if you need to.

Garlic powder (1 tsp) – This is perfect for an extra boost of garlic or a savory seasoning. You can omit this too if you need to.

Smoked paprika (1 tsp) – You could use a sweet smoked or a smoked variety here, both would be delicious, and the smoky hint will make your breakfast come alive!

Chopped tomatoes (14 oz can) – Canned tomatoes are so easy to use, but if you have a glut of tomatoes, you could use them instead.

Eggs (4) – Large eggs, free-range, and corn-fed are perfect here. These provide the best nutrition and gloriously yellow yolks!

Salt (a pinch) – Sea salt delivers taste, but regular table salt could be used.

Black pepper (a pinch) – Grind some if you can, as pepper has a far more intense flavor when fresh.

Parsley (chopped) – Curly or flat can be used here, or you could add something different, like dill or chives.

ingredients for breakfast skillet

How to Make Breakfast Skillet with Sweet Potatoes

Step 1. Take a medium-sized skillet and place it on medium-high heat. Add the olive oil, white onion, and sweet potato and stir.

Step 2. Sauté for about 8-10 minutes, or until the potatoes have cooked and crispened up. You can add a splash of water to cook them a little quicker, cover with a lid, and let them steam until cooked.

Add the garlic cloves into the pan, let them cook for 30 seconds, and stir in the onion powder, garlic powder, and paprika. Mix well.

Step 3. Next, pour in the chopped tomatoes and mix all the ingredients in the pan together. Bring to a simmer.

Step 4. With the back of a large spoon, make 4 indents in the tomatoes and carefully break in the eggs. Lower the heat, cover the skillet with a lid, and let the eggs cook for 6-7 minutes.

Step 5. When the eggs are cooked to your liking, season with the salt, black pepper and sprinkle over the chopped parsley.

steps to make breakfast skillet

Sides You Can Have with Breakfast Skillet

Add some greens – Try adding some steamed spinach for a side of greens. You could also choose an arugula and watercress salad instead or a baby gem lettuce and cucumber side salad for a fresh extra.

Add some bread – Toasted sourdough fingers would be great to dip into the egg yolks. You could also serve with a fresh country-style loaf with homemade butter.

Add some veggies Adding chopped mushrooms to the cooking of sweet potatoes and onions is a tasty extra. The liquid from the mushrooms would also help to steam cook the potatoes.

close up of eggs baked with tomatoes

Can I Make This Breakfast Skillet Ahead?

Yes! If you fancy tucking into this before a busy day but really don’t have time to make it in the morning, you can prepare it the night before, or even up to a couple of days!

1-2 days before, chop up the onions, sweet potato, and garlic and cook until soft in the olive oil. Add your tomatoes, onion, garlic powder, and paprika, bring to a simmer, and then cool and place in the fridge.

When you want to eat, tip the cooked ingredients into your skillet and warm up thoroughly, adding your eggs as per the instructions. Finish off with your seasoning and herbs.

top view of skillet

Other Breakfast Recipes

Watch Full Tutorial: How to Make Breakfast Skillet

5 from 2 votes

Breakfast Skillet with Sweet Potatoes

By Karo @ AllNutritious
Sweet and savory - this Breakfast Skillet with Sweet Potatoes is delicious and filling. A perfect easy recipe for breakfast. It's Whole30, Paleo, vegetarian, dairy-free, and gluten-free.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 egg servings


  • 3 tbsp olive oil
  • 1 white onion thinly sliced
  • 1 large sweet potato peeled and thinly sliced
  • 2 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 can of chopped tomatoes 14 oz
  • 4 eggs
  • A pinch of salt
  • A pinch of black pepper
  • Fresh parsley chopped


  • Take a medium-sized skillet, heat up to medium-high heat, and add olive oil, white onion, and sweet potato. Sauté for 8-10 minutes or until the potatoes have cooked and crispened up. If potatoes are not cooking, add a splash of water, cover with a lid and let them steam for a while.
  • Next, add the garlic cloves to the pan, and let them cook for 30 seconds. Top up with onion powder, garlic powder, and paprika. Mix them in.
  • Pour the chopped tomatoes in, mix all the ingredients in the pan, and let them cook until the tomatoes are simmering.
  • Using the back of a large spoon, make 4 indents in the skillet and break in the eggs. Lower the heat, cover the skillet with a lid and let it cook for 6-7 minutes.
  • Once finished, season with salt, and black pepper, and sprinkle on some parsley.

Recipe Video


Serving: 1 egg serving | Calories: 227kcal | Carbohydrates: 15g | Protein: 8.4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11.5g | Cholesterol: 186mg | Sodium: 130mg | Fiber: 3.1g | Sugar: 5.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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