Sweet Potatoes and Broccoli with Olive Oil Fried Egg
This easy veg-heavy hash is perfect for breakfast or lunch. Filled with sweet potatoes and broccoli and topped with a delicious fried egg, you're sure to be satisfied all morning long!
Servings: 2 plates
Calories: 260kcal
Ingredients
- 1 medium sweet potato peeled, diced into 1 cm chunks
- 1 medium head broccoli cut into florets and peeled stalk sliced
- 1/4 onion sliced into strips
- 2 tsp olive oil for cooking vegetables
- 2 eggs fried in olive oil
- salt & pepper to taste
- salsa for topping
Instructions
- Dice the sweet potato into small 1 cm chunks. Heat 2 tsp olive oil in a large heavy-bottomed pan over medium heat. Add sweet potatoes and cook ~10 minutes, until starting to blacken in spots but still a bit firm inside.
- Meanwhile, prepare the broccoli (florets and peeled stalk slices) and slice the onion.
- Add onion and broccoli to the pan with the sweet potatoes. Cook another 7–8 minutes until broccoli is bright green and onions are softened.
- Remove the vegetables to two plates. Add 1 tbsp olive oil to the same pan. When hot, crack in the eggs and fry until whites are set but yolks are still soft. Flip briefly if desired.
- Top each plate of veggies with a fried egg. Season with salt and pepper, then finish with salsa. Enjoy immediately!
Equipment
- Large heavy-bottomed pan
- Cutting board
- Sharp knife
- Spatula
Notes
Frying eggs in extra olive oil adds loft and crispiness. Adjust egg doneness to your liking. Use your favorite salsa for extra flavor—chunky, herby salsas work best.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 180mg | Potassium: 620mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12900IU | Vitamin C: 90mg | Calcium: 90mg | Iron: 2.5mg