Sweet Potato Breakfast with Fried Eggs Recipe
A quick and flavorful Sweet Potato Breakfast featuring roasted sweet potatoes seared to perfection and topped with golden fried eggs, crumbled feta cheese, za’atar, and a hint of spicy Urfa Biber or Aleppo pepper, garnished with fresh parsley. This nutritious and vibrant breakfast dish combines natural sweetness, savory spices, and a satisfying protein boost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Sweet Potatoes
- 2 roasted sweet potatoes (with their skin on)
- 1 tablespoon extra virgin olive oil (for searing)
Eggs
- 4 eggs
- Extra virgin olive oil (about 1 tablespoon, for frying)
- Kosher salt, to taste
- Black pepper, to taste
Toppings & Garnish
- 2 tablespoons crumbled feta cheese
- Za’atar, to sprinkle
- Urfa Biber or Aleppo pepper, to sprinkle
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Sweet Potatoes: Open the roasted sweet potatoes by slicing them in half lengthwise with a small sharp knife, keeping the skin intact.
- Sear the Sweet Potatoes: Heat about 1 tablespoon of extra virgin olive oil in a medium nonstick skillet over medium heat until shimmering. Place the sweet potato halves cut side down in the pan; they should sizzle immediately. Cook for about 3 minutes until heated through and slightly caramelized.
- Shape for Eggs: Remove sweet potatoes to serving plates, cut side facing up. Carefully cut a pocket into the flesh of each half by slicing down the middle without piercing the skin, creating a nest for the egg. Season with a pinch of kosher salt and black pepper.
- Fry the Eggs: Add a little more olive oil to the same skillet and heat until shimmering. Crack the eggs into the pan and cook until the whites are fully set and the edges turn golden, approximately 3 minutes. Season lightly with salt and pepper.
- Assemble and Serve: Place a fried egg into each sweet potato pocket. Sprinkle with crumbled feta cheese, za’atar, Urfa Biber or Aleppo pepper, and chopped fresh parsley. Serve immediately while warm.
Notes
- Use roasted sweet potatoes to save time; leftovers work great.
- Adjust the spice level by varying the amount of Urfa Biber or Aleppo pepper.
- For a vegan option, substitute fried eggs with sautéed tofu or omit.
- Za’atar adds a unique Middle Eastern flavor but can be omitted or replaced with your favorite herb blend.
- Ensure the skillet is well-heated before frying to get crispy edges on the eggs.