Sweet Potato Mushroom Breakfast Skillet is perfect for brunch, weekend breakfasts, or weeknight dinners. Delicious, nutritious, and easy one pan clean up.
2cupssweet potatopeeled and diced into ½" cubes (about one large potato)
2shallotsdiced
2garlic clovesminced
1tablespoonfresh basilchopped, or 2 teaspoon dried
1cupmushroomssliced
1candiced tomatoes14 oz
2 cupsspinach
salt & pepper
4eggslarge
1tablespoonparsleychopped
Instructions
In a medium skillet, heat olive oil over medium heat.
Add sweet potato, shallots, garlic, basil, and mushrooms. Cook, stirring, about 5 minutes
Stir in tomatoes with their liquid. Reduce heat to medium low. Cover and cook, stirring occasionally, another 10 minutes, or until potatoes are tender.
Remove cover and Increase heat to medium, cooking until most of the liquid has reduced about 5 minutes.
Season with salt & pepper, and add the spinach, stirring until spinach is wilted.
Make four evenly spaced indentations with the back of a spoon. Crack an egg into each indent.
Cover and cook 10 minutes more, until eggs are just set.