Baked Spanish Eggs and Sweet Potato Noodle Bowls

Baked Spanish Eggs and Sweet Potato Noodle Bowls

The past few times I’ve went out for brunch with friends, I’ve ordered the baked eggs....

Baked Spanish Eggs and Sweet Potato Noodle Bowls

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.

Baked Spanish Eggs and Sweet Potato Noodle Bowls

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

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.

Baked Spanish Eggs and Sweet Potato Noodle Bowls

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?

Baked Spanish Eggs and Sweet Potato Noodle Bowls


Nutritional Information & Recipe


Baked Spanish Egg and Sweet Potato Noodle Bowls

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5


  • 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:

Baked Spanish Eggs and Sweet Potato Noodle Bowls

Baked Spanish Eggs and Sweet Potato Noodle Bowls

Baked Spanish Eggs and Sweet Potato Noodle Bowls

with love, Ali

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Recipe Rating


  • I would love to buy one of their framed art pieces!
  • Um, making this RIGHTNOW. Looks amazing!
  • Definitely just (finally) bought ramekins the other I'm excited!! Happy Thanksgiving!
  • This looks yummy! I have 1 scrambled egg and sweet potato "hash browns" each morning. I think I will try this tomorrow!
  • I've never had baked eggs - will have to give these a try1
    • And I'd for sure use the gift card on engagement announcements too!
  • Just made it for tout seul supper - delicious and easy. Thanks Ali:)
  • This was absolutely fabulous. I used hot rotel in place of diced tomatoes - everything else the same. It was hot and delicious.
  • Yum! I'm also recently engaged, could use the gift card!!
  • You drained the canned diced tomatoes, right?
  • If I need to add some shredded cheddar--I have a skinny college-aged niece who seems to burn more calories than she ingests--should I sprinkle it over the eggs or should I not? Would cheese atop the eggs slow down the whites from setting?
  • What am I missing? It says serves 5 but there are only 4 eggs.
  • I love sweet potatoes, the addition of egg will make a perfect breakfast. Thank you
  • Amazing! I've had this bookmarked since you posted it. I finally made it for dinner last night and used the leftover noodles to make it for breakfast today! And, though I love that it's so healthy, I think next time I'll add a bit of bacon ;).
  • I don't care for sweet potato can you use red potato in its place, if yes what changes if anything in the recipe? Looking forward to my pre ordered cookbook!
  • Delicious! I added some baby kale and quinoa and had it for dinner!
  • I have the same question as two others. It says serves 1, but then says 5 ramekins are needed but only 4 eggs??