The past few times I’ve went out for brunch with friends, I’ve ordered the baked eggs. Usually, I order something predictable, like an omelette or a salad.
That’s not to say that I wouldn’t love to swim in pancakes, but, a girl’s got to stay focused, ya know?
The only issue with baked eggs? I’m never satisfied. Just eating eggs never fills me up – and I hate having to compensate with the table bread. I just know myself and if I want to avoid being a terrorizing hangry person later, I need to fuel myself at brunch.
So, enter Monday. I was sitting, trying to figure out what I was going to post on the Tuesday before Thanksgiving and I was all, “pork fried spiralized rice!” for some reason.
Then, I was deleting pictures on my iPhone to post something on Instagram (dang memory settings!) and I noticed a pattern: Instagram shots of my brunch – all baked eggs:
A photo posted by Ali(ssandra) Maffucci (@inspiralized) on
Anyway, let’s get back to the “I’m not satisfied after I have baked eggs” dilemma. As I was flipping through these photos, it came to me – why not bake the eggs on top of some healthy, clean-eating friendly spiralized veggies?
What better way to fill yourself up than with sweet potato noodles – especially on the Tuesday before Thanksgiving?
So, if you’re like every other American on Thanksgiving and have bought 85 sweet potatoes for your feast and have unused ones, you’re going to want to make this for a post-Thanksgiving healthy brunch or, enjoy it the morning of, while you’re peeling those sweet potatoes.
The recipe is for single-serving portions, so if you want to have two eggs, just used a larger ramekin or baking dish and make this recipe for 2-3 large servings.
The day after Thanksgiving, you tend to want something light, hence the single-serving nature of this recipe. This recipe also has a spicy Spanish-influenced flavor to it with paprika, jalapeño, cilantro and onions. The flavor from the spices and the tomatoes is sensational and the sweet potato noodles are fun to eat for breakfast.
Now, if I could only tell those New York City brunch spots to start baking sweet potato noodles into the bottom of their baked eggs. Do you think they’d listen?
Nutritional Information & Recipe
Baked Spanish Egg and Sweet Potato Noodle Bowls
- 1 tablespoon extra virgin olive oil
- 1/2 small yellow onion diced
- 1 jalapeno seeded and finely chopped
- 2 large garlic cloves finely minced
- 1 15 oz can diced tomatoes
- 1/4 teaspoon smoked paprika
- ¼ teaspoon cumin
- salt and pepper to taste
- 1 large sweet potato peeled, Blade C, noodles trimmed
- 4 eggs
- 1.5 tablespoons chopped cilantro
- equipment needed: 5 6oz ramekins
- Preheat the oven to 375 degrees. Take out five 6oz ramekins and set aside.
- Place a large skillet over medium heat and add in the oil. Once oil heats, add in the chili, onions and garlic and cook for 3 minutes or until onions are translucent. Add in the tomatoes, paprika, cumin, salt, pepper and sweet potato noodles and cook for 5-7 minutes or until the tomatoes thicken. The sweet potato noodles might break apart, but that’s okay.
- Portion the mixture into the ramekins and crack an egg in each one. Season the tops with pepper and bake for 10-15 minutes or until egg whites are completely set, careful not to overcook the yolks.
- Sprinkle with cilantro and serve.
More pictures, just because: