When I first started eating vegetarian, one of the things I noticed right away was the lack of flavor restaurants would use in their vegetarian options. It was almost as if vegetarian was synonymous with: “oh you don’t eat meat? That must mean you want a big pile of vegetables with nothing else or pasta, lots of pasta.” It’s not that I wouldn’t gladly eat my weight in fresh vegetables, it was just I wanted something more. Of course, this all changed when I moved to California but I think my awareness of flavor really helped me find my path in the kitchen. This egg skillet is a prime example of how a little spice goes along way, especially because chipotle sweet potatoes are are perfect together.Print
- 1/2 tablespoon olive oil
- 1/4 minced red onion
- 2 tablespoons minced poblano pepper
- 1 medium sweet potato, shredded (see note)
- 1/2–1 teaspoon chipotle powder
- Juice from one lime
- 1/2 cup cooked brown rice
- 3 tablespoons cilantro, divided
- 2 eggs
- 1 avocado
- 2–3 tablespoons crumbled cotija cheese
- In an 8″ cast iron skillet or heavy bottom skillet, heat olive oil over medium-low heat. Add onion and peppers,cooking for 5-6 minutes. Stir in shredded sweet potatoes, 1/2 teaspoon chipotle powder, juice from 1 lime, and 2 tablespoons water. Cover and let cook for 4-5 minutes, just until sweet potatoes are becoming soft.
- Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both the eggs in. Cover, reduce the heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 7-12 minutes.
- Serve with wedges of avocado, a sprinkle of cotija cheese, cilantro, and a bit of extra lime juice
I chose not to peel my sweet potato as I like the skin. However, feel free to peel before shredding if desired.
Variations for the Chipotle Sweet Potato Skillet
If you take a look in the recipe section, you will notice that egg skillets are one of the more prominent recipes. It’s relatively easy to cook a few vegetables and crack an egg or two in the middle. Most of the time, the skillet can be ready in about 20 minutes. This chipotle sweet potato skillet cooks up quickly thanks to shredding the sweet potatoes and using precooked rice. Also, if you become a lover of egg skillets like myself, I recommend picking up a nice cast iron skillet.
Spice: Chipotle powder can have some heat to it. If you’re looking for something a bit more mellow, try 1/2 teaspoon of smoked paprika combined with 1/2 teaspoon garlic powder.
Sweet Potatoes: You could easily add in or swap regular potatoes for the sweet potatoes (it won’t look at pretty though!)
Beans: Looking for a bit more protein? Add in 1/4 cup of black beans with the rice.