In the vein of “three strikes and your out,” I’ve had a post written three times, deleting it each time. So instead, enjoy this tasty morning egg skillet. The temperature went from 50Ëš to 7Ëš in Illinois with the chance of impending snow/ice later this week. I think I’ll be whipping up a few of these to keep me warm and toasty.
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Ingredients
- 1/2 teaspoon olive oil
- 1/2 small onion
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1/4 teaspoon salt
- 1/3 cup water
- 2–3 cups 1/4″ cubed sweet potato
- 1–2 eggs
- 1–2 ounces goat cheese (*optional)
Instructions
- In a 7 or 8 inch skillet, heat olive oil over medium heat. Dice onion and add to skillet, cooking until onion is translucent, 4-5 minutes.
- Stir in paprika and turmeric, cook for 30 seconds. Add water and stir until everything is well combined.
- Carefully stir in cubed sweet potatoes, enough to fill the skillet. Cover with lid and let sweet potatoes cook until almost tender, 6-8 minutes.
- Create a small well in the center and crack eggs. Sprinkle Goat cheese on top. Reduce heat to medium-low, cover, and cook until egg whites are set.
- Serve with a sprinkle of cilantro.
Luci's Morsels says
This looks delicious and I love how easy it sounds! I’m always looking for more ways to eat sweet potatoes!
Luci’s Morsels – fashion. food. frivolity.
Fresh and Foodie says
I love one-pot/skillet recipes like this. Plus anything with a runny egg on it is a winner.
elalderson says
I might be a running egg addict now- I’m eating them on everything 🙂
Ashley says
Sweet potatoes? Eggs? Goat cheese? Baked in a skillet? Count me in.
Kankana says
Looks like you are on a sweet potato rush 🙂 The temperature dropped down this side too, out of no where from sunny to rainy! Lovely dish. Uncomplicated and comforting.
elalderson says
Always this time of year! Sweet potatoes and more sweet potatoes 🙂
Susan Marsh says
I LOVE sweet potatoes and eggs, thanks to you. Can’t wait to try this one out. Many thanks.
Radhika @ Justhomemade says
Weather’s gone crazy here as well. Love sweet potatoes and your photographs! Those rustic boards are gorgeous..
Cowen Park Kitchen says
Also, that skillet is so pretty!
Stefanie says
This weather suuuucks! Last night was so fridgid! This will definitely be a great breakfast to keep warm with over the weekend.
elalderson says
So, I know this was 7 days ago but this weather, right? Hope you are staying warm and out of the snow!
sandra says
I recently bought a lovely cast iron skillet and have yet to use it.. This looks good enough to be the first meal in it.
Jess says
Stay warm, Erin! You’ll be in Cali soon enough, and winter will be a distant memory. 😉 Gorgeous pictures of this dish – I LOVE that skillet!
Katrina Mona says
That is one purdy skillet! I love how throwing an egg on top of potatoes makes everything better!
Elizabeth Stark says
This looks fantastic. I’ve been hoarding a log of goat cheese for a while now, and I think this recipe is the perfect way to use it. This is just the kind of comfort food I’m craving as blustery days combine with frigid temperatures.
elalderson says
I am a goat cheese fiend- I could eat it on everything 🙂
louloufrance says
This makes me so happy. Just came across the photo via Pinterest and am so glad that I clicked on the link. I will definitely be trying, Thank you!
Julia says
I saw this on your instagram and I died, It looks so delicious that its making me hungry!! Can’t wait to give this a go!
Julia
elalderson says
I eat it almost every other day 🙂
Omek Interactive says
Where did you get that gorgeous skillet? And this recipe looks lovely! Thank you!
Angela Carlson says
This recipe is fantastic! Thank you for sharing it!
I’ve been adding garlic instead of turmeric and paprika and kale instead of goat cheese, mostly because that’s what I have in the house 🙂 I’ve made this a couple times and my husband, who has never been fond of poached eggs really enjoys it as well.
helen says
This is so freaking amazing!
Tom M says
This was awesome! I used cumin and masala in place of tumeric, and added a few thinly sliced cloves of garlic. Also, I did the eggs fritata style below the potatoes, but with the goat cheese and cilantro on top. Awesomes!
ambrosia @ figandpie says
I’m hungry and this isn’t helping anything 🙂
nosogirl says
I made this for brunch today and it was spectacular! I did add some hot ground pork sausage to amp up the protein/calories since i was serving it for brunch. And I omitted the turmeric, only because I didn’t have any.
I will definitely be adding this into my breakfast/brunch rotation.
Angie says
I recently added this to my pinerest to make. I just made it for first time and it is delisious! Thanks for sharing!
flgirl says
I will admit, I was skeptical about this dish, but I had everything on hand to make it and…..it was absolutely delish! Loved the combination of flavors, everything worked so well together. For the spices I used cumin, garam masala, and smokey paprika. Loved it!
Rob Alberts says
Nice!
I will enjoy this soon.
Kind regards,
★★★★★
Madeline says
I was a little hesitant to try this, but I (and my husband!) am so glad that I did! It was spectacular! My one question is this: Is there any way to cook the eggs like this while keeping the yokes runny? Thanks for sharing this recipe!
★★★★
Jes Schaulis says
Very good. There used to be a recipe on your site just like this but it was baked. I think I might like that one better but I couldn’t find it.
erin says
Hi Jes- I think you might be thinking of this one: https://naturallyella.com/roasted-sweet-potatoes-gorgonzola-and-baked-eggs/
Jannette says
Hands down my favorite way to eat sweet potatoes. Looks and tastes fancy, but so easy to create. Love this recipe!