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Food

Skillet-Baked Eggs with Japanese Sweet Potato Hash

“I like taking a break from meat and fish, but going totally plant-based doesn’t always work for me, so I rely on eggs a lot. Skillet-baked eggs are simple to prepare, and the sweet potato hash adds tons of flavor. I’ll sometimes scale it up for a brunch crowd—people go nuts for this one.” —Seamus Mullen

Serves 4

4 organic pastured eggs

2 tablespoons extra virgin olive oil

2 Japanese yams, cut into ½-inch dice

4 cippolini onions, cut in quarters

1 clove garlic, thinly sliced

1 large tomato, grated on a cheese grater

¼ cup chopped Castelvetrano olives

2 tablespoons raisins

1 tablespoon sliced almonds

1 tablespoon balsamic vinegar

1 teaspoon cayenne pepper

salt and pepper

½ cup labneh or plain Greek yogurt

cilantro and mint to garnish

1. Preheat oven to 400°F.

2. In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the yams, onions, and garlic, and sauté for 5 minutes. Add the grated tomato pulp, vinegar, raisins, almonds, and cayenne and simmer for 3 minutes.

3. Carefully crack the eggs and slip them on top of the hash, then transfer the skillet to the oven and bake for 8 to 10 minutes, until the whites are cooked and the yolks just barely set.

4. Serve with a few dollops of labneh or Greek yogurt and herbs.

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