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.
Servings: 4 egg servings
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1 egg serving (8 oz) | 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