Sweet Potato Breakfast Skillet
Sweet potato breakfast skillet with spices, onions, mushrooms, kale, and fried eggs. Top with lime juice, avocado slices, and hot sauce.
Servings: 1
Calories: 533kcal
Ingredients
- 1-2 tablespoons coconut oil
- 1 small sweet potato chopped small
- 1 small onion chopped
- 1 bunch lacinato kale
- 1 cup mushrooms sliced
- 2 teaspoons lime juice
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 2 large eggs
- salt and pepper to taste
- Sriracha Hot Sauce for serving, optional
- lime juice for serving, optional
- ½ avocado sliced, for serving, optional
Instructions
- Heat a cast iron skillet or non-stick pan over medium heat.
- Add the coconut oil and let it melt.
- Add the cubed sweet potato, onion, and mushrooms. Let cook undisturbed for 4-5 minutes.
- Stir, season with salt and pepper and let cook for another 4-5 minutes or until the sweet potato is for tender.
- Add kale and cook for a minute or until it wilts.
- Add lime juice and spices and cook, stirring, for a minute to cook the spices.
- Add water if the pan is dry and make two wells for the eggs. Crack the eggs in and season with salt and pepper. Add a lid.
- Let the eggs cook for about 3-4 minutes for runny yolks or until your preferred doneness.
- Plate and garnish with lime juice, avocado slices, and hot sauce.
Video
Notes
Try your favorite spices.
Store leftovers in the fridge for 3-5 days. Reheat in a skillet or in the microwave.
Nutrition
Calories: 533kcal | Carbohydrates: 52g | Protein: 27g | Fat: 29g | Fiber: 18g | Sugar: 13g | Calcium: 815mg | Iron: 8mg
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