Eggs Sweet Potato Sheet Pan Breakfast

Eggs Sweet Potato Sheet Pan Breakfast

A nourishing breakfast to feed a crowd!

Think of this simple sheet pan Shakshuka as your invitation to do dinner for breakfast, or even vice versa! Eggs are poached in a perfectly spiced vegetarian stew of tomatoes and bells peppers on a bed of garlicky roasted sweet potatoes. True to Middle Eastern flavors, this nourishing sheet pan breakfast recipe cooks up fast.

sheet-pan-breakfast-bake

Ingredients list for the Sheet Pan Breakfast Bake

Yield: 4-5 servings

  • 1 large sweet potato, peeled and grated
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 5-6 large eggs
  • 1 avocado, sliced (optional)
  • Flat leaf parsley, chopped
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The Shakshuka sauce:

  • 2 tablespoons olive oil
  • 6 cloves garlic, peeled, chopped
  • 8 medium ripe tomatoes, diced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon tomato paste
  • 1 large yellow onion, chopped
  • 3-4 bell peppers, sliced (use any color you like!)
  • Pinch red pepper flakes (optional)
  • Salt and pepper

sheet pan breakfast sweet potatoes

sheet-pan-breakfast-bake-recipe

healthy sheet pan breakfast

sheet pan breakfast

sheet pan breakfast-easy

Directions

1. Preheat your oven to 400ºF (200ºC). Lightly oil a baking sheet or coat with nonstick spray.

2. Place grated sweet potato in a single layer onto the prepared baking sheet. Stir in butter, olive oil, Italian seasoning and garlic powder and gently toss to combine. Season with salt and pepper, to taste. Bake in your oven until the edges begin to brown, about 10-15 minutes.

3. In the meantime. Heat 2 tablespoons olive oil in a large skillet. Add the onions, bell peppers, garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, tomato paste, and simmer until the tomato mixture begins to reduce, about 10 minutes. Taste and adjust the seasoning. Set aside.

4. Remove sweet potato from oven and cover with the tomato and bell peppers sauce. Create 5-6 wells and add eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with garlic powder, season with salt and pepper, to taste.

5. Place into oven and bake until the egg whites have set is cooked through, about 10-12 minutes at 400ºF (200ºC). Serve immediately, garnished with parsley and avocado slices, if desired. Enjoy!

Note: You can rub some bread slices with garlic and olive oil then toast in the oven until golden, this will add a bit of crunch to this recipe.

sheet pan breakfast oven baked

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