This is my go to breaking the fast meal (for info on fasting see this post). I have it almost every day. It took me a while to perfect this so that explains why I haven't posted it until now. The turning point was using the oven to finish! I used to just put the lid on the skillet to cook the eggs but this results in soggy potatoes and a burned bottom layer. The oven will cook the eggs, crisp the potatoes and never burn the bottom part of breakfast. So get an oven friendly skillet!
Also, one other thing to note...this is really just a 'throw together leftovers in the fridge' breakfast too. Have some leftover tomato sauce, roast veg, lentils, stew? Just throw it all in and break some eggs over it and you're good to go for a really hearty meal.
This recipe is for 2 or 3 (depending on how many eggs you eat)
INGREDIENTS
2 sweet potatoes
1 onion
1/2 bell pepper
1/2 beetroot
1 cup cherry tomatoes
6 eggs
coconut oil (for cooking)
A handful of cilantro
salt, pepper, coriander powder, paprika (to taste)
METHOD
Preheat the oven to 180ºC/350ºF. Peel the sweet potatoes and then cut them into cubes or wedges. Place on a baking tray, sprinkle with coconut oil, salt, pepper and coriander powder and bake for 20 minutes or until browned.
While the potatoes are baking slice the onion and bell pepper. Peel and grate the beetroot. Cut cherry tomatoes in half.
Put a skillet (it's important to use one you can put in the oven) on medium heat, add onion and sauté until translucent. Next add peppers and beetroot. Lastly, add cherry tomatoes as they will become soft quickly. Add salt and spices accordingly.
At this point, the potatoes should be ready. Remove from the oven and add to the pan on top of all other vegetables.
Next, make 6 small hollows in the veg and crack the eggs into each one. Sprinkle with paprika and place the whole skillet in the oven for 5 - 10 minutes. Check regularly for egg doneness!
Garnish with cilantro and serve.
* Avocado and sauerkraut make a great addition to this meal!
