Root Vegetable & Egg Skillet
The perfect one-pan brunch dish, this Root Vegetable & Egg Skillet comes together in under an hour for a simple and delicious meal. Eggs are baked over a bed of roasted sweet potatoes and beets, then topped with salty feta cheese and fresh cilantro for an easy, healthy, vegetarian brunch dish.
Servings 4 people
Equipment
- 12-inch cast iron skillet
Ingredients
- 600 grams sweet potatoes, cubed (about 2 large)
- 350 grams beets, peeled and cubed (about 2 large)
- 2 tablespoons olive oil, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 large eggs
- 50 grams crumbled feta cheese (1/3 cup)
- Cilantro, to garnish
- Sea salt
- Fresh black pepper
Instructions
- Preheat the oven to 400℉. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, the spices, sea salt, and fresh black pepper. Transfer the sweet potato to a 12-inch cast iron skillet, then, using the same bowl, toss the peeled and cubed beets with the remaining tablespoon of olive oil, sea salt, and fresh black pepper. Transfer the beets to the skillet.
- Roast the root vegetables for 40 minutes, flipping at the halfway mark.
- Using a spatula, make four small wells in the roasted vegetables and crack one egg into each. Season each egg with a bit of sea salt and fresh black pepper. Bake the skillet for a further 8 to 10 minutes, or until the eggs are cooked to your liking.
- Top the hot skillet with the crumbled feta and garnish with fresh cilantro. Serve immediately.