Sweet Potato & Egg Breakfast Skillet

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

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Ingredients

• 2 medium Sweet potatoes
• 4 large Eggs
• 1 small Red bell pepper
• 1 small Onion
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Dice the red bell pepper and onion.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add sweet potatoes, salt, and pepper. Cook for about 10 minutes, stirring occasionally until tender.
5. Add diced onion and bell pepper to the skillet. Cook for another 5 minutes until vegetables are soft.
6. Create 4 small wells in the vegetable mixture. Crack an egg into each well.
7. Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
8. Garnish with chopped parsley before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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