Description
A savory dish of sweet potatoes and eggs, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 4 large eggs
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and red bell pepper, sauté until soft.
- Add sweet potatoes, season with salt and pepper, and cook until tender, about 10-15 minutes.
- Make four wells in the sweet potato mixture and crack an egg into each well.
- Cover and cook until eggs are set to your liking.
- Garnish with fresh parsley before serving.
Notes
- Use a non-stick skillet for easy cooking.
- Feel free to add other vegetables like spinach or zucchini.
- Adjust cooking time based on desired egg doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
Keywords: sweet potato hash, eggs, breakfast, brunch