Sweet potato, tomato and red onion scrambled eggs

This might just be the best breakfast in the history of creation. You might feel that’s a bit of an exaggeration, but what more is there to a good breakfast than something hot, fresh, delicious, filling and guilt free? It’s flavourful without being too overpowering, can be made in 10 minutes from start to finish and you can literally have as large a portion as you like without hitting as many calories as a latte and muffin from your local coffee shop.  But the thing that would have me making this again and again isn’t that… Its the taste. Fresh egg whites, subtly sweet cubes of sweet potato, fried red onion and baby plum tomatoes, with a sprinkling of herbs and a few shavings of cheese… I could eat this dish every day for a week without getting bored. I mean, just look at it…


Yum 🙂

Ingredients – serves 1 generously or 2 moderately
2 small sweet potatoes, sliced into 1cm pieces
One handful baby plum tomatoes, quartered
1/4 red onion, diced
1 tbsp olive oil
Handful of fresh spinach leaves
1 level tsp arabian style dried thyme and toasted sesame seeds (if you can’t find this, sub dried thyme)
3 egg whites, or 2 whole eggs, beaten
Salt & pepper to taste
Optional – hard cheese like parmesan or mature cheddar to top, grated

1. Steam the sweet potato in the microwave for 5 min or so, until soft, then cut into cubes. If you don’t have a microwave you can boil or steam it on the stove.
2. Heat a pan with the oil. When it’s hot add the onion and fry until soft. Add the tomatoes next and fry until they become mushy and sweet, then add the spinach and fry that until its wilted. Add the sweet potato and toss for a minute.
3. Sprinkle the thyme and sesame seeds over the top of the mixture then pour the egg on top. Mix carefully, ensuring all of the egg meets the pan and has a chance to cook. As soon as the egg is cooked (and not longer, to avoid rubberiness), remove from the heat.  Top with cheese and serve immediately 🙂


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