This eggs with sweet potato and red pepper hash recipe is one of my favorite types of recipes–one that uses just a single cooking dish, whether it be a skillet, baking sheet, or saucepan. Love how time-effective one-dish recipes are, both in terms of prep and clean-up. The recipe also involves one of my most heavily used, versatile kitchen utensils–my Lodge pre-seasoned cast iron skillet. You can use it to sauté or bake a dish or both, which is what I do in this recipe. Try this out and let me know how it goes!
Ingredients (makes 2 servings):
- 2 pastured eggs
- 2 medium-sized sweet potatoes (diced)
- 2 medium-sized red peppers (diced)
- 2 tbsp Primal Kitchen Foods avocado oil
- ¼ cup finely chopped parsley
- 1 tsp smoked paprika
- ½ tsp chili powder
- 2 garlic cloves (minced)
- ½ yellow onion (diced)
- Freshly ground salt and pepper
- Pre-heat oven to 425 degrees.
- Add avocado oil to a cast iron skillet over medium-low heat and stir in onion and garlic. Sauté until fragrant and onion is translucent.
- Turn heat up to medium-high and add sweet potato and red pepper.
- Sauté mixture until both are tender. This should take about 15 minutes.
- Stir in paprika, chili powder, parsley, and several grinds of salt and pepper.
- Turn off heat and allow pan to cool for a few minutes.
- Create two divots in the sweet potato and red pepper hash and crack an egg into each one.
- Place skillet in oven and remove it once the eggs set. Keep in mind that the eggs will continue to cook in the skillet after you remove it from the oven.
- Use a spatula to plate each egg with half of the sweet potato and red pepper hash and enjoy!