Cast Iron Breakfast Skillet
Is there anything better than a warm, satiating breakfast?
How about a warm, satiating breakfast made entirely in ONE pan? Yeah, that’s what I thought. Breakfast is by far my favorite meal of the day, especially when it’s super quick, easy and packed with flavour. This breakfast skillet is all of that and then some.
One of the things that I love about this dish is the aroma that fills your kitchen as you’re cooking it. The scent of the thyme mixed with the onion and garlic is, to me, pure bliss. It is a bright, healthful meal that won’t leave you feeling sluggish and heavy. In fact, it is my hope that you’ll step away from your plate feeling warm, nourished, and perfectly full. Between the protein, the complex carbs, and those yummy healthy fats - you should be ready to take on the day!
Looking for another reason to indulge? Here are some of the health benefits of our friend, the sweet potato…
They are a great source of soluble & insoluble fiber, vitamins and minerals
They promote gut health, thanks to the fiber and antioxidants
They are rich in beta-carotene which is converted into vitamin A in the body and supports healthy vision - it’s also what gives sweet potatoes their orange colour
They support your immune system, once again thanks to the star of the show, beta-carotene
The nice thing about this recipe is how versatile it is. While it is incredible with the ingredients I’ve listed below, it would also be great with additions like bell peppers, chorizo sausage (or plant-based sausage), and some smoked paprika, to name a few.
Cast Iron Breakfast Skillet
Serves 2
INGREDIENTS:
1 tbsp cooking oil
1 tbsp fresh thyme
1 tbsp rosemary
1 large sweet potato, roughly chopped into small pieces
1/2 a medium red onion, cut into strips
2 cloves garlic, minced
1 400 ml can diced tomatoes (I used unsalted)
1 cup chopped spinach
4 large eggs
Salt & pepper to taste
1 avocado, sliced*
Green onion, chopped*
Cilantro, chopped*
*Avocado, green onion and cilantro are used for garnish - only add them once the skillet has been removed from the oven
DIRECTIONS:
Pre-heat your oven to 350 degrees and your cast iron pan over medium heat on the stove top
Once your pan is hot, add cooking oil and sweet potato and cook until potatoes have begun to soften (check with a fork)
Add the onion, garlic, thyme and rosemary, and cook for another 3 or 4 minutes, until fragrant.
Pour in the can of diced tomatoes, liquid and all, add salt and pepper and let simmer, stirring occasionally
Once the liquid has reduced down to almost nothing, add the spinach and stir to incorporate
Create four little '“wells” for your eggs - crack the eggs into the wells
Using an oven mitt, transfer your skillet into the oven and bake for 10-15 minutes (depending on your oven), until the whites are cooked through. My oven took 13 minutes, yours may be different - just check on them as you go!
Once your skillet is out of the oven, garnish it with green onion, cilantro and avocado and serve!
If you try this recipe be sure to let me know! Leave a comment, share this post, and don’t forget to tag me in your photo and #thelittlestoat on Instagram!