Sweet Potato & Herb Veggie Hash with Baked Eggs

Name: Sweet Potato & Herb Veggie Hash with Baked Eggs
Total time: 25 min
Yield: 2 people
Ingredients: 2 cups Sweet Potatoes; 1 cup Bell Pepper; 1 cup Carrot; 2 cups Spinach; 4 whole Eggs; 2 tbsp Olive Oil; 1 tbsp Fresh Thyme; 1 tbsp Fresh Dill; 1 tsp Paprika; 0.5 tsp Salt; 0.5 tsp Black Pepper

Vegetarian • Gluten-Free • Dairy-FreeUnder 30 MinsHigh Protein • Low CalorieOne-Pot • StovetopBreakfast • Brunch

Easy

25min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A vibrant, diet-friendly skillet hash featuring sweet potatoes, crisp bell peppers, and fresh greens, topped with eggs and aromatic herbs.

Welcome to your new favorite healthy breakfast, brunch, or easy dinner! This Sweet Potato & Herb Veggie Hash with Baked Eggs is a nutrient-dense powerhouse that transforms your fresh produce into a magnificent one-pan meal. When you are looking for diet-friendly recipes that do not sacrifice flavor, this vibrant hash is exactly what you need. The natural sweetness of the sweet potatoes and carrots caramelizes beautifully in the pan, creating a hearty base that contrasts perfectly with the slightly bitter, iron-rich spinach and crisp bell pepper. What truly elevates this Sweet Potato & Herb Veggie Hash with Baked Eggs is the dynamic duo of fresh herbs. Earthy thyme infuses the cooking oil, coating the vegetables in a fragrant, savory warmth, while fresh dill scattered on top at the very end provides a bright, zesty lift that cuts through the richness of the runny eggs. Eggs baked right into the vegetable mixture provide essential high-quality protein, keeping you full and energized throughout your busy day. Not only is this recipe incredibly delicious, but it is naturally gluten-free, dairy-free, and packed with vitamins A and C, fiber, and healthy fats. It is the ultimate clean-eating comfort food. Grab your largest skillet and get ready to enjoy this stunning Sweet Potato & Herb Veggie Hash with Baked Eggs. The combination of tender roasted-style root vegetables, wilted leafy greens, and perfectly cooked yolks creates an unforgettable flavor profile that you will crave time and time again.

Ingredients

300 g Sweet Potatoes
150 g Bell Pepper
100 g Carrot
60 g Spinach
4 whole Eggs
2 tbsp Olive Oil
1 tbsp Fresh Thyme
1 tbsp Fresh Dill
1 tsp Paprika
0.5 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Dice the sweet potatoes, carrot, and bell pepper into small, even cubes so they cook uniformly and quickly.
2
Heat the olive oil in the skillet over medium heat.
3
Add the sweet potatoes and carrot to the skillet, seasoning with the salt and black pepper.
4
Cook for 8 to 10 minutes, stirring occasionally, until the root vegetables begin to soften and lightly brown.
5
Stir in the bell pepper, paprika, and fresh thyme, cooking for an additional 4 minutes.
6
Add the chopped spinach to the pan, tossing gently until the leaves are completely wilted.
7
Use the back of a spoon to create 4 small wells or hollows in the vegetable hash.
8
Crack the eggs directly into the wells.
9
Cover the skillet with a lid and cook for 4 to 5 minutes, or until the egg whites are set but the yolks remain soft and runny.
10
Remove the skillet from the heat and garnish the hash generously with fresh dill before serving.

Chef's Tips

•For faster cooking, you can par-boil or microwave the diced sweet potatoes for 2 minutes before adding them to the skillet.
•If you prefer firm yolks, simply leave the lid on for an extra 2-3 minutes.
•A splash of hot sauce or a sprinkle of chili flakes pairs wonderfully with the fresh herbs.