This Sweet Potato & Brussels Egg Skillet is a simple, healthy vegetarian dinner or brunch! This flexible, easy recipe is also gluten-free.
Brunchy food… it’s perhaps what I cook the most, but what makes it to this site the least. Saturday and Sunday mornings are just not the time to be breaking out the camera. So in an effort to provide a few pre-Easter brunch ideas, we had eggs for dinner… something we should really do more often.
I love this sort of meal because it’s a bit of a fridge clean-out. A trip to the store is not necessarily required, you can switch this around to work with what you have. I had a sweet potato and a few brussels sprouts… and I almost always have eggs. I added toast and called it a night.
Sweet potatoes can sometimes take a long time to cook, but my handy hint for this is to chop them up small. The smaller, the faster.
Happy brunching! (or dinner-brunching).
Sweet Potato & Brussels Skillet
- 8 brussels sprouts, thinly sliced
- Extra-virgin olive oil
- Butter or olive oil
- ½ a medium sweet potato, diced small
- Balsamic vinegar
- 1 cup chopped mushrooms (optional)
- 1 garlic clove, minced
- 2-3 chopped scallions, white and green parts
- 2-4 eggs (depends on how many you want per person)
- Pinch of red pepper flakes (optional)
- Sea salt and fresh black pepper
- Optional on the side: toast, dollop of greek yogurt with lemon
- Preheat oven to 400 degrees.
- Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little). Remove them from the pan and just set them aside on a plate.
- Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes). Stir them and splash with balsamic vinegar. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down). Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
- Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
- In a separate pan, cook your sunny side up eggs.
- Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.