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
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.
Originally featured in One-Pot-Style Meals for the Pressure Cooker, Skillet, and Sheet Pan
