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!
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!
Ingredients You’ll Need
Olive oil – 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 – This will give the strongest onion taste, but you could use a red onion here if you wish something a little sweeter.
Sweet potato – Also known as a yam! The bright orange flesh will give you lots of plant chemical nutrients, perfect for boosting your body.
Garlic – 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 – 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 – This is perfect for an extra boost of garlic or a savory seasoning. You can omit this too if you need to.
Smoked paprika – 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 – Canned tomatoes are so easy to use, but if you have a glut of tomatoes, you could use them instead.
Eggs – Large eggs, free-range, and corn-fed are perfect here. These provide the best nutrition and gloriously yellow yolks!
Salt – Sea salt delivers taste, but regular table salt could be used.
Black pepper – Grind some if you can, as pepper has a far more intense flavor when fresh.
Parsley – Curly or flat can be used here, or you could add something different, like dill or chives.
How to Make Breakfast Skillet with Sweet Potatoes
Take a medium-sized skillet and place it on medium-high heat. Add the olive oil, white onion, and sweet potato and stir. 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.
Next, pour in the chopped tomatoes and mix all the ingredients in the pan together. Bring to a simmer.
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.
When the eggs are cooked to your liking, season with the salt, black pepper and sprinkle over the chopped parsley.
Watch Full Tutorial: How to Make Breakfast Skillet
Sides You Can Have with Breakfast Skillet
This is a filling breakfast to start your day, but you can add some sides if you are super hungry. You could also make this a great brunch or lunch dish for the weekend and vary it a little with the extras.
This breakfast skillet makes an incredible vegetarian alternative to the usual eggs and bacon!
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. Crackers or rye bread could also be a lovely option.
Add some veggies
Adding chopped mushrooms to the cooking sweet potatoes and onions is a tasty extra. The liquid from the mushrooms would also help to steam cook the potatoes. Choose some wild mushrooms for more flavor.
Bell peppers could also be sliced and added to the cooking sweet potatoes, intensifying the sweetness bringing, even more, plant happy beta-carotene.
Chopped zucchini could also be added to the cooking sweet potatoes as these would do a great job soaking up the smoky paprika.
Add some meat
If you aren’t serving this Breakfast Skillet to a vegetarian, you could add some chopped chorizo, pepperoni, or bacon if you wish, as these would be the perfect combination of flavor.
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.
Other Breakfast Recipes
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Breakfast Skillet with Sweet Potatoes
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.
- 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.
Nutrition Information:Yield: 4 egg servings Serving Size: 1 egg serving
Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11.5gCholesterol: 186mgSodium: 130mgCarbohydrates: 15gNet Carbohydrates: 11.9gFiber: 3.1gSugar: 5.5gProtein: 8.4g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.