Eggs are one of those things that are easy to get tired of FAST. So we are always looking for new ways to mix it up. This recipe will never fail you–it gives those boring eggs that yummy, honest-to-goodness variety we always come back around to crave. Its fantastically easy on the budget and the flavor just pops off the plate!
This sweet potato and egg dish is crazy easy and the flavor is epic. I feel like whenever I make it I remake it the next day because I am just stillllll thinking about it. {yeah it really is that good.}
I love sweet potatoes. I eat them several times a week and have a lot of fun finding new ways to create new recipes with them! This week I created this decadent egg dish where you truly get to experience all the raw popping flavors of all the morning favorites in a new way! This breakfast is so YUMMY you guys! I just urge you to pick up the ingredients and try it tomorrow for breakfast–you’re not going to want to wait on this one! 🙂
What You’ll Need:
2 tbsp coconut oil (unrefined)2 tbsp coconut oil (unrefined)
1 sweet potato
1/2 red onion
About 5 large eggs (give or take one or two to make the family happy)
1/8 cup fresh parsley, chopped
1 cup arugula
Salt and pepper to taste
How to Prepare:
- Chop onion and sweet potato in bite sized, (diced) chunks.
- Sauté the onion and sweet potato in coconut oil in a large pan on medium-high heat until the sweet potato is brown in color and soft/can be pierced with a fork.
- Evenly flatten out sweet potato and onion so the veggies will form a uniformed and even bite. Cover dish with arugula and parsley.
- Crack eggs on top of veggies and then salt and pepper to taste.
- Serve hot. Enjoy!
