Description
A hearty and nutritious breakfast skillet packed with sweet potatoes, mushrooms, and fresh spinach, topped with perfectly cooked eggs.
Ingredients
Scale
- 2 Tbsp olive oil
- 2 cups sweet potatoes (peeled and diced into 1/2″ cubes)
- 2 shallots (diced)
- 2 garlic cloves (minced)
- 1 tbsp fresh basil (chopped, or 2 tsp dried)
- 1 cup mushrooms (sliced)
- 1 can diced tomatoes (14 oz)
- 2 cups spinach
- Salt & pepper (to taste)
- 4 large eggs
- 1 tbsp parsley (chopped)
Instructions
- In a medium skillet, heat olive oil over medium heat until shimmering.
- Add diced sweet potato, shallots, minced garlic, chopped basil, and sliced mushrooms. Cook for about 5 minutes until shallots are translucent.
- Stir in diced tomatoes (with their liquid) and reduce heat to medium-low. Cover and simmer for about 10 minutes, stirring occasionally.
- Once sweet potatoes are tender, remove the cover and increase heat to medium. Cook for an additional 5 minutes until most liquid has reduced.
- Season with salt and pepper, stir in spinach and cook until wilted, about 2 minutes.
- Create four indentations in the mixture and crack an egg in each. Cover and cook for another 10 minutes or until eggs are set.
- Garnish with chopped parsley and serve hot.
Notes
For added flavor, consider sprinkling in red pepper flakes. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 240mg