Sweet Potato & Red Pepper Breakfast Skillet




Yield 4


4 Eggs

3 cups sweet potato, peeled & diced

1/2 cup red onion, diced small

1 cup red bell pepper, diced small

1 jalepeno pepper, finely diced

3 garlic cloves, grated

1 teaspoon old bay seasoning

1/2 teaspoon chili powder

3 tablespoons oil


  1. Boil the sweet potatoes in a large pot of salted water until fork tender. Drain and set aside.
  2. In a large skillet over medium heat, add two tablespoons of oil and add the onions and jalapeño.
  3. Once onions are translucent, add red peppers, garlic, salt and cook until peppers have softened. Transfer from skillet to a bowl.
  4. Add remaining 1 tbsp of oil to the skillet and add the drained sweet potatoes in a single layer.
  5. Cook potatoes until they are golden brown on all sides. Add onion and pepper mixture back into the pan and stir to combine.
  6. Make wells in the skillet and crack eggs into about 4 spaces.
  7. Cover pan and cook eggs until desired done-ness. 
  8. Garnish with sliced avocado, sliced red long hot chilis, and fresh chives!

Note: You can also separately fry an egg and place it on top of the skillet (better option IMHO)


Courses Breakfast

Recipe by The Chutney Life at