Description
A comforting dish combining sweet potatoes and poached eggs with the warm flavor of turmeric.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon fresh turmeric or 1 teaspoon ground turmeric
- 4 large eggs (preferably fresh farm eggs)
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Fresh herbs (parsley or cilantro), for garnish
- Red pepper flakes, for garnish
- 1 tablespoon olive oil or butter, for sautéing
Instructions
- Peel and cube the sweet potatoes into bite-sized pieces.
- Bring a pot of salted water to a boil, then add the sweet potatoes and cook for about 10–15 minutes until tender.
- Heat a skillet over medium heat and add olive oil or butter. Once melted, add the minced garlic and sauté until fragrant.
- Drain the sweet potatoes and toss them in the skillet with garlic, turmeric, salt, and pepper. Sauté for a few minutes.
- Bring a separate pot of water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl and slide them into the water; cook for about 4 minutes.
- Plate the turmeric sweet potatoes, top with poached eggs, and garnish with fresh herbs and red pepper flakes.
- Serve immediately, allowing guests to break the yolk to enjoy its richness.
Notes
Add a splash of vinegar to the water for poaching eggs to help them maintain shape.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 240mg
Keywords: Turmeric, Sweet Potatoes, Poached Eggs, Breakfast, Vegetarian