Sweet Potato and Egg Skillet | Heart-Healthy & Delicious One Pan Recipe

This Sweet Potato and Egg Skillet, known as Sartén de Batatas y Huevos, is what delicious and healthy food is all about. We’re talking a ton of great flavors, simple everyday ingredients and all done in about 30 minutes. Serve it for breakfast, lunch or dinner, and always next to a crunchy baguette for the ultimate meal.

To make this recipe, I used 2 large sweet potatoes. You can also use regular potatoes if you like. Just use waxy potatoes, as they will cook similar to sweet potatoes. Either way, important to cut the sweet potatoes into similar-sized pieces, that way they all cook evenly.

What flavors this skillet are the sweet smoked paprika and dried oregano. You can add in other spices and herbs if you like. If you want to add some heat, a dash of chili powder or hot smoked paprika will do the trick.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to perfectly cook the eggs. Where the egg whites are set and the yolks slightly creamy. Of course, every pan and stovetop heats differently. So it might take you less or more. Just keep an eye on the eggs.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this Sweet Potato and Egg Skillet

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Sweet Potato and Egg Skillet | Sartén de Batatas y Huevos

Course Breakfast, Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 293 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 4 cloves garlic
• 2 sweet potatoes (peeled)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1.25 grams
• 4 tomatoes (finely grated)
• 4 cage-free organic eggs
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, thinly slice the onion into julienne style slices and thinly slice the cloves of garlic

3. Add the sliced onion and garlic into the hot fry pan, mix the ingredients with the olive oil, then mix every 1 to 2 minutes so everything evenly sautes

4. In the meantime, cut the sweet potatoes into small bite-sized cubes

5. After 4 to 5 minutes and the onion is slightly translucent, add in the chopped sweet potatoes, mix together, then mix every 1 to 2 minutes so everything evenly cooks

6. Once the sweet potatoes are lightly golden fried, about 8 to 10 minutes (at this stage they don't have to be fully cooked through), add in the paprika and oregano, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together, then place a lid on the pan and lower to a low-medium heat

7. After 5 to 10 minutes remove the lid, at this point those sweet potatoes should be cooked through, just pierce them with a tothpick to ensure they're done, for the final step, crack in the eggs, I like to create little pockets so the eggs perfectly sit in there, and you want them all evenly spaced out, then season the eggs with sea salt & black pepper and place the lid back on the pan

8. Once the egg whites are set but you still have slightly creamy yolks, about 4 to 5 minutes, remove the pan from the heat, serve directly out of the pan topped off with chopped fresh chives, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if You Purchase through this Link)

Nutrition Facts

Sweet Potato and Egg Skillet | Sartén de Batatas y Huevos

Amount Per Serving

Calories 293 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 164mg55%

Sodium 133mg6%

Potassium 803mg23%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 9g10%

Protein 9g18%

Vitamin A 17549IU351%

Vitamin C 23mg28%

Calcium 92mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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