At home, I like to make things that are easy, look appealing and are nutritious. This one-pan breakfast is my go-to for Saturday mornings — it’s super tasty and very easy to make. You can change it as you please, adding different spices, herbs or vegetables each time, so it’s not tiresome. My favorite version is the one I’ve included below.
- 3 small yellow potatoes, quartered
- 2 sweet potatoes, peeled and cut into comparable size to the potatoes
- 1 clove garlic, minced
- ¼ red onion, large diced or julienned
- A handful of spinach
- 4 eggs
Add all spices to taste:
- chili powder
- chili flakes
- salt and pepper
I prefer to use a well-seasoned, 10-inch cast-iron pan for this recipe, but a non-stick oven-safe pan will work as well. Begin by preheating your oven to 400 degrees Fahrenheit. On the stove top, start with a tablespoon of olive oil in the cast-iron pan and turn the heat on high. Raise the temperature of the pan until the oil shimmers, then decrease the heat to medium-high. Place the yellow potatoes into the pan and begin to brown them. Once you start seeing color on the potatoes, add the sweet potatoes. Let the potatoes caramelize and brown on all sides. Turn down the heat just slightly to avoid burning, and add the onions and garlic. Then add the paprika, cumin, chili powder, chili flakes, salt and pepper. (I typically know I have the right amount of seasoning by the look of the potatoes. I like to see even color distribution of the spices, but I also want to see the potato flesh.) Next, add the spinach and let it begin to slightly wilt, adding a bit more salt and pepper. Once the spinach starts to cook, I crack in three to four eggs and place the pan in the oven until the egg whites begin to set around the yolk. Pull out the pan and serve immediately.