Sometimes simple is best. Actually, most times.
In life and in recipes, keeping it simple definitely has its perks.
There’s nothing fancy about this, but I find it’s the 3-ingredient, 15-minute recipes that my family requests over and over, and that people tend to make.
Consider this your get-out-of-dinner-jail free card when you’ve had one of those no planning at all days and it’s 9:30pm on a school night and you still haven’t fed the crew. Whoops, it happens.
Or it makes an easy, effortless brunch dish without any fuss or hassle.
It’s a satisfying vegetarian meal if you’re trying to eat less meat or great if you’re vegetarian by accident that day. You know, you have absolutely nothing in your fridge or pantry but manage to scrounge up a potato, a few eggs, and some cheese. Awesome, you can make it.
Microwave one sweet potato on high for about 8 minutes, or until soft and done. Cut it into thin rounds and place them in a skillet. I didn’t peel mine (fiber is a good thing), but peel if you wish.
Top with 4 eggs and a handful of mozzarella. If you have fontina, goat cheese, or another favorite smooth-melting cheese, that would be lovely. Sprinkle with salt, pepper, and a couple pinches of smoked paprika or your favorite seasoning.
Broil on high for about 3 minutes. Keep an incredibly close eye on your skillet and don’t leave the kitchen or start multitasking with another project. In literally 3 minutes time, it’s ready.
Cooking eggs under the broiler is my favorite way. It’s incredibly fast and they cook evenly. Ssometimes when pan-frying eggs, the whites are done before the yolks really set or there’s a random runny white section that doesn’t want to cook through. The broiler solves all that.
It’s easy, inexpensive, comfort food that’s fairly healthy, all things considered. You can add some diced veggies on top to work in extra color, texture, and nutrients. In the past I’ve used diced bell peppers, tomatoes, mushrooms, corn, asparagus, leeks, peas, and edamame. They all work.
The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese.
Ready in 15 minutes from start to finish, uses one skillet, and always clean plates when I make it.
Can’t beat it.
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Sweet Potato and Mozzarella Egg Skillet
Ingredients
- 1 medium/large sweet potato
- 4 large eggs
- ½ cup Mozzarella cheese, substitute with fontina, goat, or your favorite easy-melting cheese
- ½ teaspoon smoked paprika, optional (substitute with the seasoning of your choice)
- pinch salt and pepper, to taste
Instructions
- Piece sweet potato with a fork a few times and cook in the microwave on high power for about 8 minutes, or until sweet potato is soft and done.
- While potato is cooking, preheat broiler to high setting and place oven rack on the highest or second highest level.
- Slice potato horizontally into thin rounds, about 1/4-inch thick. I keep the skin on, remove it if preferred.
- Spray a non-stick skillet or enameled cast iron skillet with cooking spray and place potato rounds in the skillet in an even flat layer; some gaps are okay.
- Evenly crack the eggs over the potatoes.
- Evenly sprinkle with cheese.
- Evenly sprinkle with paprika, salt, and pepper.
- Place skillet under broiler and broil for about 3 minutes, or until eggs are set and cheese is as browned as desired. I keep the door close the first 2 minutes and in the final minute, I keep the door open and am constantly readjusting the position of the skillet so that I can control what parts are getting the most intense heat from the broiler. Make sure to use a very trusty hot mitt.
- Remove from oven and serve immediately. Eggs are best warm and fresh. I serve with ketchup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a winning recipe all the way around! We always have sweet potatoes, eggs, and cheese on hand, so I love that we could make this anytime. We do eggs for dinner at least once a week, so we may just need to try this one soon. Awesome recipe, Averie!
Thanks, Colleen!
We can always trust our families to give us blatantly honest opinions, which is why these “family favorite” recipes are the best. Love this!
So true!
This is such a great idea! And it’s gorgeous too!
And thanks for the pins today (and always)! :)
This looks fantastic! I love that it’s an easy “anytime” meal.
Super simple but unbelievably gorgeous!! All the colors in the skillet just compliment each other so well! Love these eggs, Averie—pinned to my breakfast board! :)
thanks for pinning!
Love how easy this is Averie – great breakfast on short notice!
Why am I not having this for breakfast?!?! I agree – simple is always best!
I just recently discovered your website and I am in love!
Your food photography is so beautiful and such an inspiration!
Can’t wait to make this recipe :)
The Macadame. xx
http://www.creamstop.com
Thanks for the kind words & for being a new follower! :)
I need to get back on the sweet potato train. I kind of derailed (hehe….get it?) when I discovered kabocha and delicata (often called the sweet potato squash, FYI) but those are getting harder to find in the stores recently.
That’s the only sign of spring that I find annoying.
I know what you mean about hard to find :) so went with something more universal. Speaking of which, I havent roasted a kab in awhile. Maybe this week!
I love recipes like this that work for breakfast, lunch, or dinner. I totally agree that simple is best. :)
I am have been OBSESSED with sweet potatoes the past week and cannot get enough of em. This is the perfect recipe to assist in that department. :)
Completely LOVE how simple this fantastic brunch/breakfast recipe is, Averie. Heck, I would even make it for dinner. Breakfast for dinner is my favorite. Love your suggestions of keeping the skin on, using goat cheese, and ketchup (of course!!). I’ve been working on a quiche recipe from my future sister-in-law – made with spinach and/or mushrooms, but now you’ve got me swaying towards some cheesy sweet potato egg skillet instead!
Funny that I had this recipe on my calendar for today after our emails. The food styling of this, and that other recipe, turned out pretty similar now that I see it :) And so glad you like this! And ketchup. Girl. I like a little food with my ketchup :) Your quiche idea of spinach & shrooms sounds great to me!
This looks so good, Averie! In fact, I’m going to make this for breakfast today! Gorgeous pics!
Thank you for the photo compliments! That’s a high honor coming from you!! :) And that you’re making it, today. Wow, awesome! LMK what you think if you do!
All I can say it get in my belly! Love the combination here and that cheesy top is making my mouth water.
thanks, Belinda!
I love my sweet potatoes with cheese – I now need to throw in the egg!
LOVE this recipe, Averie! The Big Lug and I incorporate sweet potatoes into our breakfasts each weekend and often throughout the week. Thanks for sharing, girl. Pinning!
The Big Lug <-- love that :) And thanks for pinning!