Roasted Sweets & Beets Eggy Skillet

Roasted Sweets & Beets Eggy Skillet

here’s what you’ll need

  • 1-2 sweet potatoes
  • 1-2 beets
  • 2 eggs
  • rosemary, sage, thyme or herbs of choice
  • cumin, paprika, curry powder or spices of choice
  • yogurt
  • lemon juice
  • parsley or cilantro (whichever you like or have)
  • garlic
  • red chili flakes

here’s how you do it

  1. Preheat the oven to 400F. As it’s heating up, scrub the sweet potatoes and beets and then cut into bite-sized cubes. Place in a large skillet and drizzle with olive oil and season with salt & pepper. Add any additional herbs or spices you have or like. Toss everything together to coat all the bite-sized pieces in the oil & seasoning. Pop in the oven until all the veggies are soft and going golden & crispy (about 25 mins.) And open the oven and shake the skillet or move the veggies around with a spatula once or twice during the cooking process.
  2. While the veggies are in the oven, add a few spoonfuls of yogurt to a bowl. Mince or crush some garlic and add it to the yogurt. Season with salt & pepper, add lemon juice to taste, and chop the parsley or cilantro and mix everything together. Set aside until you serve.
  3. When the veggies are done, carefully put the skillet over a low flame on the stove top (remember the handle will be hot.) Note: it only needs to be a low flame because the skillet has a lot of heat already from the oven so the eggs will cook easily. Make to wells in the middle of the veggies & crack an egg into each well. Cover & let cook until the white is set (opaque &
  4. When the eggs are cooked to your liking, turn the heat off & dollop the yogurt around the veggies. Garnish with some red chili flakes or more black pepper if you want. Enjoy!

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