Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro for garnish
Feel free to substitute red bell pepper with green or yellow for a different flavor profile, or add some chopped chorizo for an extra kick, just like my mom used to do!
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, and sauté until they become soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. This step always reminds me of my grandmother’s kitchen, where garlic was the backbone of many dishes.
- Add the diced sweet potatoes to the skillet. Stir in the smoked paprika, cumin, salt, and pepper. Toss everything together to ensure the sweet potatoes are well coated with the spices.
- Cover the skillet and allow the sweet potatoes to cook for about 10-15 minutes, stirring occasionally, until they are tender and slightly crispy on the edges.
- Create small wells in the sweet potato mixture and crack an egg into each well. Cover the skillet again and cook for another 5-7 minutes, or until the eggs are cooked to your liking.
- Once done, remove from heat and sprinkle with fresh cilantro. Serve hot and enjoy the vibrant flavors that remind me of those bustling family breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International