Sweet Potato Egg Skillet with Kale and Peppers
This delicious sweet potato egg skillet is one of my favorite quick lunch or dinner option when I want a hearty, yet healthy meal.
The best part is this recipe is totally customizable for your tastes and favorite vegetables, but I prefer a sweet potato skillet with kale and peppers.
Sweet Potato Egg Skillet with Kale and Peppers
Disclosure: This recipe is sponsored by Egg Farmers of Canada. I have been compensated for recipe creation, all opinions are my own.
I’m not sure who made up the rule that eggs are only for breakfast.
It’s not a thing. At least not in my home.
Eggs are always on the menu here in the Derkson house.
Lunch, snacks, dinner. We have eggs often.
Eggs are quick, they’re nutritious, and they’re so versatile. I can pop them in salads, have them over easy, or poached in cream in my traditional Ukranian Breakfast (that we often have for dinner on busy nights).
It’s safe to say eggs are a staple in my kitchen, but since Canada encompasses so much diversity in our culture, it’s also a common ingredient in most kitchens.
World Egg Day
Did you know that October 11th is World Egg Day? I didn’t until I was preparing for this recipe post, here’s what I also learned:
- For 12 years in a row, egg sales have been on the up. In 2018 alone Canadian farmers produced 752 million dozen eggs. WHOA!
- There are over 1,000 egg farming families that produce Canadian Eggs.
- Those farming families follow world-class standards for food safety and animal care.
This World Egg Day, Egg Farmers of Canada have teamed up with the incredible Chef Lynn Crawford to introduce Canadians to some of the farmers who produce the eggs Canadians know and love.
How are you celebrating World Egg Day?
Me? I have a ton of leftovers of this sweet potato skillet so I can simply reheat it and add some eggs. Easiest dinner ever, which is perfect after a week like this one.
What vegetables go with eggs?
Here are a few more vegetable ideas for your customized egg skillet recipe:
- White or red potatoes
- Mushrooms
- Spinach
- Apples (a fruit, but it works)
- Assorted bell peppers (green, red, yellow, orange)
- Jalapenos
- Tomatoes
- Onions
- Garlic
- Green onions
- Broccoli
- Cauliflower
- Poblanos
- Avocado (if you top this egg skillet with avocado, it would be pure heaven).
Healthy egg recipes
Before I leave you I wanted to leave you with a few more easy egg recipes I know you’ll love.
- Baked Egg Stuffed Peppers
- Chorizo and Egg Breakfast Tacos one of my favorites!
- Sriracha Deviled Eggs
You can also find more recipe inspiration over at Eggs.ca.
Container Counts
If you’re following the Ultimate Portion Fix for programs like 21 Day Fix, LIIFT4, etc I have the following broken down for you:
This recipe serves one and the counts are 2 1/4 green, 1 red, 1 yellow, 3 tsps.
How to make an egg skillet
I find the egg sweet potato skillet turns out best with a cast iron pan. There is just something about it!
It chars the sweet potato and veggies beautifully to give them a roasted feel. That and I love the presentation, even though cast iron skillets are a low cost and simple item to have – they make me feel fancy.
I usually eat my eggs over easy, but I cooked it through a little more for this recipe and then popped the yolks with a fork before it became too hard (I love yolks but I had to act fast for photos sake).
You can’t see all the yolk as it settled in the bottom but trust me when I start it all together and sat down to eat it – omg so good. The creamy yolk with the veggies and sweet potato *smooches fingers and tries to be Italian.
To speed up the recipe: I recommend pre-cooking the sweet potato in your meal prep. You can fry them in a cast-iron skillet with a little coconut oil or toss them in your air fryer.
Serving size information:
The recipe below is for 1 serving, but you can easily double it, triple it, etc to serve your family or for leftovers for lunches. However, if you’re going the leftover route, a fresh egg is always better. There is something magical about the freshly cracked yolk!
Leave me a comment and let me what favorite dish you’ll be cooking up for World Egg Day. Don’t forget to share it on social media with the hashtag #WorldEggDay
Sweet Potato Egg Skillet with Kale and Peppers
If you're looking for a paleo breakfast recipe (or a Whole30 lunch recipe) try this sweet potato egg skillet with kale and peppers. It's so easy and yummy that you'll make this multiple times a week! Bonus tip: meal prep it ahead of time so you only have to add an egg!
Equipment
Servings 1 serving
Calories 391kcal
Ingredients
- 1 tbsp coconut oil
- 1/4 cup diced onions
- 1/2 cup diced sweet potato
- 1/2 cup diced green pepper
- 1/2 cup diced red bell pepper
- 1 cup kale leaves torn
- 2 eggs
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
Instructions
- Heat the coconut oil in the cast iron pan over medium heat. Once hot add the sweet potato. Stir and cook for 5-6 minutes.
- Add the bell peppers, onions, salt, pepper, and garlic powder and continue to cook until onion is translucent and sweet potatoes are soft.
- Add the kale leaves and wilt for another 3-5 minutes. You'll know it's ready when the leaves are softer and bright green. The onion should be browning by now, sweet potatoes soft, and a little char on the bell peppers. Set aside.
- In another pan heat more coconut oil (or you could do this in the same skillet if there is room) over medium heat and crack your eggs into the pan. Season with salt and pepper. Cook for 2 minutes, flip and cook for another minute. Or you can cook the eggs to your preference.
- Add the cooked eggs to the vegetables and quickly crack the yolk to enjoy the creamy yumminess!
Notes
The recipe below is for 1 serving, but you can easily double it, triple it, etc to serve your family or for leftovers for lunches. However, if you’re going the leftover route, a fresh egg is always better. There is something magical about the freshly cracked yolk!
Container Counts
If you’re following the Ultimate Portion Fix for programs like 21 Day Fix, LIIFT4, etc I have the following broken down for you: This recipe serves one and the counts are 2 1/4 green, 1 red, 1 yellow, 3 tsps.Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 32g | Protein: 17g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 327mg | Sodium: 776mg | Potassium: 1021mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19211IU | Vitamin C: 240mg | Calcium: 170mg | Iron: 4mg
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This is definitely the kind of meal my family would love. The spice and flavor from the veggies sounds so good.
For me and my husband, this looks great! This would be a good dinner idea when (if!) we have a date night.
That looks absolutely delicious! It’s so perfect for breakfast or dinner. I love all the flavors.
I love recipes like this that are tasty and healthy. I think it’s a myth that healthy food can’t be delicious.
This recipe looks so wholesome and delicious! I love making wholesome meals like this which keep me full without the extra fat.
I absolutely love eggs but rarely do I make them for dinner. I need to change up dinner. This will be going on my dinner menu.
Wow, this recipe looks so amazing. I definitely have to give this a try. I love that it has both kale and eggs. I really love both of those. I’m looking forward to trying this out soon.
The best way to start the day! I am drooling over this egg skillet!
I love the color of this dish, so pretty and delicious! It’s healthy and flavorful.
I didn’t know there was a world egg day?! This is such a healthy colorful perfect for fall looking breakfast thanks for sharing
Now you know 🙂 Thank you! It was so delicious. 😀
A Sweet Potato Egg Skillet with Kale and Peppers is a hearty, nutritious dish that’s perfect for breakfast or brunch. To make it, start by sautéing diced sweet potatoes in a hot skillet until they’re tender and slightly crispy. Add in bell peppers and kale, cooking until the kale is wilted and the peppers are softened. Create small wells in the mixture and crack eggs into them, letting them cook until the whites are set but the yolks remain runny.