Sweet Potato and Zucchini Breakfast Bowl

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Sweet Potato and Zucchini Breakfast Bowl

Ingredients

Scale

Serves 2

  • 23 tablespoons extra virgin olive oil + more for frying the eggs
  • 34 small Japanese sweet potatoes, peeled and finely diced
  • 1/2 medium zucchini, finely diced
  • 1/4 small yellow onion, peeled and finely diced
  • Sea salt
  • Black pepper
  • 4 eggs
  • Optional: a little fresh dill or parsley for finishing and sometimes a little squeeze of lemon is good too

Instructions

In a medium non-stick fry pan or cast iron skillet, heat a few tablespoons of olive oil over medium heat. Add the sweet potatoes and onions, season with a little sea salt and black pepper, and stir to coat. Cover with a lid and cook for two minutes. Remove the lid, add the zucchini, stir and cover again. Continue cooking for another 5-7 minutes, checking every so often and stirring so that nothing burns. You want the potatoes to be tender and golden in color. Once the potatoes are cooked through, taste for seasoning and adjust as needed. Set the mixture aside while you fry your eggs. 

In a medium non-stick fry pan, heat a few tablespoons of olive oil on medium. Crack four eggs into the pan, season with sea salt and black pepper, and cover with a lid. I cover mine with a lid to help cook the top of the egg a little too. Keep checking on the eggs and cook until the yolk is to your liking. Once finished, remove the pan from the heat. 

Divide the sweet potato and zucchini mixture between two bowls. Top each with two fried eggs and some fresh herbs if you are using.

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