Sweet Potato Breakfast with Fried Eggs
A tasty and hearty dish featuring roasted sweet potatoes topped with fried eggs, providing a balanced and nutritious breakfast.
Ingredients
Main Ingredients
- 2 roasted sweet potatoes, with their skin on Make sure they are roasted properly for best flavor.
- 2 tablespoons extra virgin olive oil
- 4 eggs Use fresh eggs for better taste.
- to taste kosher salt
- to taste black pepper
- 2 tablespoons crumbled feta cheese Can switch to goat cheese or omit for dairy-free.
- to taste za’atar
- to taste Urfa Biber or Aleppo pepper
- 1 tablespoon chopped fresh parsley
Instructions
Preparation
- Cut the roasted sweet potatoes in half lengthwise.
- In a nonstick pan, heat olive oil over medium heat.
- Add the sweet potatoes cut side down and cook for about 3 minutes until warmed through.
- Transfer the sweet potatoes to plates with the cut side facing up and create a pocket for the eggs.
Cooking
- In the same skillet, heat more olive oil.
- Crack the eggs into the skillet and cook until the whites are set, about 3 minutes.
- Season the eggs with salt and pepper.
- Top each sweet potato half with a fried egg, then sprinkle with feta, za’atar, Urfa biber or Aleppo pepper, and parsley.
- Serve immediately.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in the microwave until warmed through. Feel free to customize toppings with spinach, avocado, or favorite herbs.