Dinner

Sweet Potato Breakfast with Fried Eggs Recipe

Name: Sweet Potato Breakfast with Fried Eggs Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 roasted sweet potatoes, with skin on; 1 tablespoon extra virgin olive oil (for searing); Kosher salt, to taste; Black pepper, to taste; 4 eggs; 1 tablespoon extra virgin olive oil (for frying eggs); 2 tablespoons crumbled feta cheese; Za’atar, for sprinkling; Urfa Biber or Aleppo pepper, for sprinkling; 1 tablespoon chopped fresh parsley

Bylina Carter January 27, 2026January 27, 2026

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Introduction

This Sweet Potato Breakfast with Fried Eggs is a simple yet flavorful way to start your day. Roasted sweet potatoes provide a natural sweetness that pairs perfectly with savory fried eggs and a sprinkle of zesty spices. It’s a satisfying meal packed with texture and color.

A white round plate holds two large roasted sweet potato halves with charred edges and a rich orange color; on top sits a sunny-side-up egg with a bright yellow yolk and crispy white edges sprinkled with black pepper. Scattered around and on the egg are white crumbles of cheese and fresh green parsley leaves, adding texture and color contrast. A silver fork rests on the side of the plate, and the background is a white marbled surface with small bowls visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 roasted sweet potatoes (with their skin on)
Extra virgin olive oil

4 eggs
Kosher salt

Black pepper
2 tablespoons crumbled feta cheese

Za’atar
Urfa Biber or Aleppo pepper
1 tablespoon chopped fresh parsley

Instructions

Step 1: Open the sweet potatoes by cutting them in half lengthwise with a small sharp knife.
Step 2: Heat about 1 tablespoon of olive oil in a medium nonstick pan over medium heat until shimmering. Place the sweet potatoes cut side down and cook for about 3 minutes, until warmed through and sizzling.
Step 3: Transfer the sweet potatoes to serving plates with the cut side facing up. Using your knife, cut a shallow pocket down the center of each half, leaving the skin intact. Season with a pinch of salt and pepper.

Step 4: In the same skillet, add a little more olive oil and heat until shimmering. Crack in the eggs and fry until the whites are fully set and edges are golden, about 3 minutes. Lightly season with salt and pepper.
Step 5: Place a fried egg into the pocket of each sweet potato half. Sprinkle with crumbled feta, za’atar, Urfa Biber or Aleppo pepper, and chopped parsley. Serve immediately.

Tips & Variations

Use leftover roasted sweet potatoes to save time and add extra caramelized flavor.

Substitute feta with goat cheese or ricotta for a creamy variation.
Add a drizzle of tahini or hot sauce for extra richness and heat.
For a vegan option, replace fried eggs with sautéed mushrooms or tofu scramble.

Storage

Store any leftover roasted sweet potatoes and fried eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat the sweet potatoes in a skillet or oven to retain their texture, and reheat eggs gently in a pan or microwave until warmed through.

How to Serve

A white speckled plate holds a roasted orange sweet potato half with charred edges as the base layer. On top sits a sunny side-up egg with a bright yellow yolk and slightly crispy white edges. Crumbled white cheese is scattered around the egg and sweet potato, sprinkled with small fresh green parsley leaves and ground black pepper. A silver fork with a blue handle rests on the plate's left side. In the background on a white marbled surface are a white cup of black coffee and small white bowls with seasoning. A folded blue cloth napkin is partially visible at the plate's bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the sweet potatoes fresh for this recipe?

Yes, roasting fresh sweet potatoes works great. Simply wash and dry them, prick with a fork, and roast at 400°F (200°C) for about 45 minutes or until tender before proceeding.