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Egg Veggie Skillet

Ready in 40 minutes
Prep 10 minutes
Cook 30 minutes
2
SERVINGS
METRIC
IMPERIAL

  • 1 sweet potato, halved and thinly sliced (about 2 cups/500 mL)
  • 30 ml canola oil, divided
  • 2 ml pepper
  • 1 ml salt
  • 1 ml ground nutmeg
  • 2 tomatoes, cut into wedges
  • 1 garlic clove, minced
  • 250 ml baby kale
  • 125 ml drained, rinsed canned black beans or chopped cooked chicken or turkey
  • 2 ml dried thyme leaves
  • 4 eggs
Eggs pair perfectly with the veggies in this skillet, making a tasty, satisfying meal. And with just one pan, cleanup is a snap!

Instructions

Preheat oven to 350°F (180°C).

In a medium bowl, toss sweet potato, 1 tbsp (15 mL) oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.

In the same bowl, toss together tomatoes, garlic, kale, beans, thyme and remaining oil; set aside.

Remove skillet from oven. Flip potato slices; stir in tomato mixture. With a spoon, make 4 wells and crack 1 egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness. Serve topped with avocado mash.

Avocado Mash: Mash together a small avocado, a heaping spoonful of plain Greek yogurt, a squeeze of fresh lime juice, a finely chopped green onion and a sprinkle of salt.

Nutritional Facts
  • Amount Per Serving
    430 Calories
  • Fat
    25 g
  • Sodium
    540 mg
  • Carbohydrates
    35 g
  • Fibre
    8 g
  • Protein
    19 g

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