Scrambled Eggs w/ Sweet Potatoes & Tomatoes
A staple breakfast recipe that works with whatever produce you have on hand. Perfect for utilizing leftovers or finding something new and fun to start the day with. I topped these scrambled eggs with sweet potatoes and homegrown bell peppers, cherry tomatoes and banana peppers.
Equipment
- Skillet
- Stove
- Small Bowl
Ingredients
- splash olive oil
- ½ sweet potato diced
- ½ bell pepper diced
- 2 eggs
- dash salt
- dash pepper
- ~10 cherry tomatoes diced
- 1 banana pepper halved
Instructions
Cook Sweet Potato
- Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
- Meanwhile, dice the sweet potato and bell pepper. I cut the sweet potatoes into 6 slices, like a pizza. This is how I end up with triangles. But you can chop them however you like.
- Add sweet potato and bell pepper to skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
- Once cooked, add salt and pepper to taste and set aside.
Prepare Toppings
- Dice tomatoes and banana peppers. Set aside.You want to make sure to do this before cooking the eggs. This makes sure that the eggs stay warm, but that the tomatoes don't dry out. This likely isn't a problem in the winter, but on a swelteringly hot day in the summer may be of some concern!
Scramble Eggs
- Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the sweet potatoes, use just enough so that your eggs don't stick.
- Crack eggs into a bowl and whisk until fluffy.
- Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
- Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
- Place sweet potato and bell pepper on a plate. Add eggs. Top with tomatoes and banana peppers.
- Serve immediately.
Tips, Tricks, & Notes
- Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.