Sweet Potato and Egg Breakfast

sweet potato and eggI eat a log of eggs for breakfast. Often with greens of sorts, feta, and alfalfa. I like them with leftover millet or quinoa. The main reason I eat them so much is they leave me feeling full, they’re packed with protein and vitamin D. I do however only buy organic free-range eggs which makes them a bit more expensive. This is something I put together when I have a little more time and need some variation.

2 large eggs
1 medium sweet potato, peeled and diced
1/2 medium white onion, diced
1 medium jalapeno, finely diced
1 tablespoon extra virgin olive oil
1/4 cup water
1 tablespoon paprika

sweetpotatoegg3In a medium sized skillet over medium heat add the olive oil and onions. Cook 3-5 minutes. Next add the sweet potatoes, jalapeno, cumin, and paprika. Cook for 5 minutes, stirring occasionally.

Add the water to the pan and cover with a lid. Cook for 10 minutes, until potatoes are soft.  If there’s any extra water at this part carefully drain it, otherwise make some room in the middle of the pan and crack the eggs and sprinkle the pepper on top. Cover the pan again, reduce the heat to medium low and cook until the eggs are done. I cook for about 8 minutes and get a harder yolk. Serve hot, serves 1-2.

1 tablespoon ground cumin
1/4 teaspoon ground pepper

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