Ingredients
1 medium sweet potato, cubed
1 red bell pepper, chopped
1/2 red onion, diced
1 garlic clove, minced
2 tbsp olive oil
1 tbsp fresh oregano, chopped
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 cup mixed olives (Kalamata or green)
Fresh lemon juice, to taste
Salt and black pepper, to taste
4 large eggs
3 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tbsp oil, paprika, cumin, salt, and pepper
Roast for 18-20 minutes until golden and tender
Heat remaining oil in a skillet; sauté onion, pepper, and garlic until softened
Add roasted sweet potatoes and olives to the pan; stir in oregano and parsley
Heat through before cracking eggs on top
Gently season eggs and cover skillet for 2-3 minutes until set
Drizzle with lemon juice before serving
Notes
Swap bell peppers with zucchini or cherry tomatoes for variation
Use frozen sweet potato cubes for faster prep
Poach eggs in advance by keeping them in a microwave-safe container in the fridge
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Roasting/Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg