• Home
  • Egg, Sweet Potato, and Black Rice Skillet

Egg, Sweet Potato, and Black Rice Skillet

They say breakfast is the most important meal of the day. So, one of these mornings, we urge you to try this hearty breakfast skillet. First cook the rice, then from there, continue by cooking it in a skillet together with veggies and fried eggs, the staple of so many mornings. But sure you can serve this also for lunch or dinner.

They say breakfast is the most important meal of the day. So, one of these mornings, we urge you to try this hearty breakfast skillet. First cook the rice, then from there, continue by cooking it in a skillet together with veggies and fried eggs, the staple of so many mornings. But sure you can serve this also for lunch or dinner.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

Cooking the rice:
1 teaspoon salt
1 tablespoon olive oil
½ cup black rice
½ lime
Cooking the eggs and veggies:
1 tablespoon vegetable oil
1 red onion , chopped
1 green chili , sliced
½ teaspoon paprika powder
1 sweet potato , grated
1 ½ teaspoons of salt (save 0.5 for seasoning the fried eggs)
lime juice
pepper
1 teaspoon fresh dill
3 eggs
chili flakes
For garnishing:
3 lemons wedges
½ avocado , sliced
2 ounces of feta cheese

Ingredients

  • Cooking the rice:

  • Cooking the eggs and veggies:

  • For garnishing:

Steps

1
Done

Cooking the rice:

Fill a cooking pot halfway with water, add some salt, add the olive oil, black rice, and lime and boil for 30 minutes. Remove from heat and set aside.

2
Done

Cooking the eggs and veggies:

Heat the vegetable oil in a skillet over low heat, then add the onion. Cook and stir until it starts getting tender, add the green chili, paprika powder and stir some more. Add the sweet potato, season with the salt, some lime juice, and pepper. Cook and stir, also adding the cooked black rice and fresh dill.

3
Done

Make three spaces inside the veggie mixture and crack an egg in each one. Season the eggs with salt and chili flakes, cover, and cook for 7-8 minutes.

4
Done

Garnish with lemon wedges, sliced avocado, and feta.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

381 kcal
Calories
11 g
Protein
20 g
Fat
43 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares