Crispy Sweet Potato & Herb Egg Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Roasted sweet potatoes and perfectly poached eggs topped with fresh herbs and cherry tomatoes for a vibrant, nutrient-packed breakfast. This american-inspired breakfast (vegetarian) ready in about 40 minutes combines sweet potatoes, olive oil, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes (2 cups) sweet potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/2 cup, halved cherry tomatoes
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Step 1: Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet and roast at 425°F for 20-25 minutes, flipping once, until golden and crispy at the edges.
2. Step 2: Meanwhile, heat a non-stick skillet over medium-low heat and add 1 tbsp olive oil. Crack 4 eggs into the pan, spacing them evenly, and cover with a lid. Cook for 3-4 minutes until whites are set but yolks remain runny, checking through the lid.
3. Step 3: Divide roasted sweet potatoes between two bowls, top with one poached egg each, and arrange 1/2 cup halved cherry tomatoes on top. Sprinkle with 2 tbsp chopped cilantro and drizzle with 1 tbsp lemon juice. Season with remaining salt and black pepper.