Sweet Potato Brunch Skillet

I truly think I need more brunch in my life. Brunch to me is symbolic of many things – specifically sleeping in and clinking glasses of Mimosas, Bellini’s and Bloody Mary’s with the #GirlSquad. What a fantastic way to start a (lazy) Sunday, amirite?

Now – I’ve noticed that more people opt for going out to brunch and less people offer to host it themselves. I’m sure this has everything to do with the fact that Sunday is chalked up as being a low key day and no one wants to burden themselves. But it got me thinking: if I did host brunch, what types of things could I offer? I’m very much used to hosting dinner parties – but brunch could be fun!

After today’s run in my laboratory (kitchen), I might have to start planning for this. I absolutely fell in love with this dish and, best of all, it’s presented in a cast iron skillet. (See my post on Caring for Cast Iron and Why it’s the Best.) This particular recipe is meant for one, but it’s easy enough to adapt in order to serve a few of your chums.

Smoky, Sweet and Silky

After being cubed, the sweet potatoes are tossed in a bit of olive oil, smoked paprika, chili powder, kosher salt, and cracked black pepper. The tomato sauce adds some awesome sweetness and the poached egg adds silky to the already saucy. It’s really just glorious all around.

Did I mention healthy?

This skillet is packed with fiber, potassium, and vitamin B6. The addition of the poached egg and cottage cheese (or plain Greek yogurt, if cottage cheese ain’t your thang) gives you a nice punch of protein, too! The highest of fives to a colorful and unique breakfast-meets-lunch that is nutritious, substantial, and takes less than 30 minutes from beginning to finish.