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Poached eggs with Sweet Potato & Avocado Breakfast bowl

All Recipes
Breakfast

Prep Time

30 minutes

Prep Notes

Make sure you use a small bowl to crack the egg into before placing it into the hot water to ensure the egg does not break. 

Yields

2 servings

Ingredients

  • 4 organic eggs
  • 1 organic sweet potato chopped into cubes 
  • 1 organic avocado 
  • 1 cup chopped organic pepper 
  • 1/2 cup chopped organic white onion 
  • 1/2 cup chopped organic tomato 
  • 1 cup of arugula  
  • 1/2 cup chopped cilantro 
  • 2 green onions chopped 
  • ground turmeric 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp garlic salt 
  • 1/2 tsp cumin 
  • 1/2 tsp paprika 
  • 1/4 tsp chili powder (can add more or less depending on how spicy you like your food)
  • 1/8 tsp salt 
  • 1/4 tsp pepper 
  • 1 tbsp Olive Oil (use Nunez Organic Extra Virgin Olive Oil)
  • Hot sauce of your choice (I like Kitchen Garden Farm Organic Sriracha Chili Sauce) 

Directions

  1. Start by chopping the sweet potato into small bite size cubes. Chop the pepper and onion as well. Heat about 1 tablespoon of olive oil in pan then add all ingredients. 
  2. Add the turmeric, cinnamon, garlic salt, cumin, paprika, salt & pepper to the pan and mix together. Keep the heat on medium and cook for @15 minutes until the potatoes are softened and crispy to your liking. 
  3. Meanwhile, chop the tomato, green onions, cilantro, arugula and slice the avocado. Set aside. 
  4. Fill a wide pot about with about 3 inches of water. Heat it over medium heat until you start to see a few bubbles. Once the water is at a light simmer, add 1 tablespoon or white distilled vinegar. Crack the egg into a little cup and gently lower into the water. Immediately start swirling the water clockwise around the eggs. Get the water moving like a whirlpool. After 3 minutes, using a slotted spoon, remove the egg and then gently set the egg on a paper towel. Season it with salt and pepper. 
  5. Portion the potatoes and place them in a bowl.
  6. Slowly place two poached eggs on top or each bowl. 
  7. Divide tomatoes, green onions, arugula, sliced avocado and arugula and place on to of the poached eggs. 
  8. Add any hot sauce of your choice on top

Notes

You can decide if you want to add or remove more or less of any of the seasonings for the potatoes. I tend to eye ball a lot of this and add in after I taste it throughout the cooking process. If you want to cut back on the potato portion then simply save the remaining portion of potatoes for another morning and just add your toppings and egg. 


I usually put two eggs in the hot water at a time. Then I remove the two eggs and put the additional two eggs in after in the same water/vinegar. This makes cooking faster and easier.


This breakfast is so well balanced and tasty. You will feel satisfied and full. 

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