Sweet Potato Halves with Over-Easy Eggs and Za’atar

This easy breakfast – or lunch! – makes for one well-rounded meal.

Photo: Olimpia Davies

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Eggs and potatoes are a go-to pairing, especially for breakfast and brunch. It’s for good reason, as these two ingredients offer you a pair of two crucial nutrients: protein and carbohydrates. So, when you start your day with these Sweet Potato Halves with Over-Easy Eggs, and you’ll have both the energy to face a long to-do list and the nutrients your body needs to run at its best.

While this sweet potato and over-easy eggs pairing makes for a filling breakfast, it’s also great to enjoy for lunch. Eggs make for one very complete midday meal, thanks to their high protein content. In fact, eggs are one of the most efficient foods when it comes to protein; a single large egg contains about 6 grams. But the benefits don’t stop there, since eggs also offer up vitamin D for strong bones and calcium absorption, choline for liver health and brain health, vitamins A and B12, and even selenium, which is linked to your mood. With all of these nutritional benefits, there’s no reason to limit eggs to breakfast alone.

And when you enjoy eggs alongside other nutrient-dense ingredients like the fiber-rich, vitamin-packed sweet potatoes and iron-rich spinach that round out this recipe, you’re getting a whole lot of nutritional bang in every bite you take.

Sweet Potato Halves with Over-Easy Eggs and Za’atar

Prep Time
12 min
Cook Time
48 min
60 min


  • 2 sweet potatoes
  • 1 tsp ghee
  • 4 mushrooms, sliced
  • 1 shallot, diced
  • 2 cups baby spinach
  • salt and pepper, to taste
  • 4 eggs
  • 1 tbsp za’atar


  1. Preheat oven to 425°F. Place sweet potatoes on a baking sheet and prick a few times with a fork. Bake for 45 to 60 minutes, depending on the size of your sweet potato, until tender.
  2. Heat a sauté pan over medium-high heat. When hot, add the ghee and heat to bubbling. Add the mushrooms and shallots, sauté for 2 minutes. Add the baby spinach and season with salt and pepper. Cook for 1 minute or until spinach is wilted. Remove from pan. Note: You can prepare the sweet potatoes and sautéed veggies ahead of time and store in the refrigerator until ready to use. (We recommend cooking each egg to order.)
  3. Place the pan back on the stove. When hot, add the eggs. Cook for 2 minutes; flip and cook until your desired doneness.
  4. Slice sweet potatoes in half and use a fork to mash the flesh, keeping the skin intact. Top each with a quarter of the sautéed veggies and an egg. Sprinkle with za’atar.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 156
  • Carbohydrate Content 16 g
  • Cholesterol Content 189 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 9 g
  • Saturated Fat Content 2 g
  • Sodium Content 274 mg
  • Sugar Content 5 g