Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.
GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest
Serves 4
2 Tablespoons olive oil |
4 Cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (12 to 14 ounces) |
1 medium onion, finely chopped |
4 Cups chopped baby spinach (about 3 1/2 ounces) |
1 Tablespoon Greek seasoning blend (see note below) |
1/4 Teaspoon salt, or more to taste |
Pepper to taste |
4 large eggs |
4 Ounces eta cheese, crumbled |
Chopped fresh oregano or oregano sprigs, for garnish (optional) |
In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.
Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.
Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.
Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.
Recipe courtesy of E.A. Stewart