Zaatar Sweet Potatoes and Eggs

In Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Zaatar sweet potatoes and eggs, inspired by the Mediterranean Shakshouka recipe found in my book, It Begins at the Table, is a nutritious and satisfying start to the day.  Hardy diced sweet potatoes and onions tossed in aromatic zaatar and sauteed until tender.  Top it with soft poached eggs for a Mediterranean style breakfast the entire family will love.

Zaatar is an aromatic blend of herbs and spices that bring flavor and excitement to food.  You will find a recipe for homemade zaatar in my upcoming cookbook.  You can also purchase zaatar at most grocery stores, however nothing compares to the flavors that burst from a fresh batch of zaatar made from scratch.   I use it often on salads, soups, meat rubs, fish, roasted vegetables, and even as a delicious topping sprinkled over popcorn. The possibilities are endless.

Print Recipe
 Zaatar Sweet Potatoes and Eggs Yum
Savory zaatar tossed sweet potatoes are sauteed tender and topped with a warm poached egg for a healthy start to your day.
Course Breakfast
Cuisine Mediterranean
Keyword gluten-free
Servings
servings
Ingredients
Course Breakfast
Cuisine Mediterranean
Keyword gluten-free
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 425°F.
  2. Place the sweet potatoes in a large plastic ziplock bag and drizzle 2 tablespoons olive oil and the zaatar. Shake to coat and transfer the sweet potatoes on a lined baking tray and bake 20 to 25 minutes or until soft.
  3. Heat the remaining 2 tablespoons of the oil in a saute pan over medium heat. Add the onions and saute 2 to 3 minutes until slightly softened.
  4. Transfer the sweet potatoes into the pan and continue to saute 4 to 5 minutes.
  5. Create 4 evenly spaced divots in the sweet potatoes using the back of a spoon. Carefully crack open an egg into each divot. Cover and cook just until the tops of the eggs are coated but still have a soft yolk.
  6. Using a large spoon or spatula, carefully scoop out the sweet potatoes and eggs on to two plates, top with chopped parsley (optional) and serve hot.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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