Description
A savory and nutritious breakfast dish combining roasted or sautéed sweet potatoes, vegetables, and eggs for a satisfying start to the day.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 large eggs
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20 minutes.
- Add bell peppers, onion, and garlic to the baking sheet, mix well, and roast for another 15 minutes.
- Remove sheet, create four small wells in the hash, and crack one egg into each well.
- Return to oven and bake for 8-10 minutes until eggs are cooked to your preference.
- Remove from oven, sprinkle chili flakes if using, and serve warm.
Notes
- Use pre-cut sweet potatoes to save time.
- Top with avocado slices or fresh herbs for extra flavor.
- Adjust baking time based on preferred egg doneness.
- Can be made in a skillet for a stovetop version.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 185mg