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Sweet Potato Mushroom Breakfast Skillet

A delightful breakfast skillet filled with sweet potatoes, mushrooms, and spinach, topped with perfectly cooked eggs, making for a nutritious and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 Tbsp olive oil Use high-quality extra virgin for rich flavor.
  • 2 cups sweet potato (peeled and diced into 1/2" cubes) About one large potato.
  • 2 shallots (diced) Mild yet flavorful, giving aromatic depth.
  • 2 cloves garlic (minced) Freshly minced garlic boosts flavors significantly.
  • 1 Tbsp fresh basil (chopped) Or 2 tsp dried; fresh herbs elevate the dish.
  • 1 cup mushrooms (sliced) Button or cremini mushrooms work well.
  • 1 can diced tomatoes (14 oz) Choose no-salt-added for better control over seasoning.
  • 2 cups spinach Fresh or frozen adds color.
  • Salt & pepper Essential for seasoning.
  • 4 large eggs Organic eggs are best for flavor and nutrition.
  • 1 Tbsp parsley (chopped) For garnish and fresh flavor.

Method
 

Preparation
  1. In a medium skillet, heat 2 Tbsp olive oil over medium heat until shimmering.
  2. Add sweet potatoes, shallots, garlic, basil, and mushrooms. Cook for about 5 minutes until softened and shallots are translucent.
  3. Stir in diced tomatoes (with their liquid), cover and cook on medium-low for about 10 minutes until sweet potatoes are fork-tender.
  4. Remove the cover, increase heat to medium, and cook until most of the liquid has reduced, about 5 minutes.
  5. Season with salt and pepper, then add spinach and stir until wilted, about 1-2 minutes.
  6. Using the back of a spoon, make four indentations in the vegetable mixture and crack an egg into each.
  7. Cover the skillet and cook for another 10 minutes until eggs are just set but yolks are wobbly.
  8. Garnish with chopped parsley and serve hot.

Notes

For best results, use room-temperature eggs. Feel free to substitute or add any preferred vegetables or proteins. Store leftovers in an airtight container for up to 3 days.