Sweet Potato Breakfast with Eggs – Easy & Flavorful
This sweet potato breakfast with eggs is a wholesome, beginner-friendly dish that combines roasted potatoes, fried eggs, and bold spices. With feta, za’atar, and parsley, it’s hearty, flavorful, and quick to prepare. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 roasted sweet potatoes skin on
- 2 tbsp extra virgin olive oil divided
- 4 large eggs
- ½ tsp kosher salt to taste
- ¼ tsp black pepper to taste
- 2 tbsp crumbled feta cheese
- 1 tsp za’atar
- ½ tsp Urfa biber or Aleppo pepper
- 1 tbsp fresh parsley chopped
Instructions
- Cut roasted sweet potatoes in half lengthwise with a small sharp knife.
- Heat 1 tbsp olive oil in a skillet over medium heat. Place potatoes cut-side down and sear for 3 minutes.
- Transfer potatoes to plates, cut-side up. Slice a pocket into the flesh of each and season lightly with salt and pepper.
- Add remaining olive oil to the skillet. Crack in eggs and cook for about 3 minutes until whites are set and edges golden.
- Place one fried egg into each potato half.
- Sprinkle with feta, za’atar, Urfa biber or Aleppo pepper, and parsley.
- Serve warm and enjoy your sweet potato breakfast with eggs immediately.
Notes
For the best flavor, roast sweet potatoes the night before and reheat them in the pan. Try adding avocado slices for extra creaminess in your sweet potato breakfast with eggs.
Nutrition (per serving, estimated)
Calories: 220
Protein: 9g
Fat: 12g
Carbohydrates: 19g
Fiber: 4g
Sugar: 5g