Are you ready for a 3 ingredient meal? I bet you are after all the cooking + eating last week, right?
Welcome to my new favorite lunch. And breakfast. And dinner.
Also, welcome to my new favorite kitchen tool: The Julienne Peeler
Holy smokes am I in love. I’ve been shredding sweet potatoes, carrots, cucumbers, and butternut squash on the daily. I’m addicted.
This meal happened on a whim last week due to a minimally stocked pantry and fridge and not much time. I really never had any intention of sharing it here, but after the first bite I knew it was worthy of a post.
Simplicity in food.
There are a million things you could add to this dish…spinach, mushrooms, garlic, onion, bell peppers, and the list goes on.
However, the only necessary ingredients are sweet potatoes, eggs, a few shavings of your favorite sharp cheese, and salt + pepper.
The best part about this meal? Okay, there are about 5 best parts—but—my favorite is that the sweet potatoes cook in only 10 minutes and the eggs take just a few minutes longer on the stovetop and then under the broiler.
The second best part? By the time the eggs are finished cooking the bottom of the sweet potatoes become crisped and hold together almost completely from the egg white running underneath and the cheese on top. Texture perfection if you ask me.
Easy Sweet Potatoes + Eggs gluten-free // yields 1 entrée sized serving or 2 side servings
- 2 teaspoons unrefined coconut oil, or ghee
- 1 medium/large sweet potato or yam, washed + ends cut
- 3 large eggs
- shredded goat cheddar cheese, or other sharp cheese
- salt + pepper
Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.
Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.
You can probably tell from the photos that the egg in back broke as I poured it into the pan which meant it was a little more well done at the end.
Things happen. Nothing is perfect. Still completely devourable.