Potato and Garden Egg Skillet

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  Prepare this for breakfast, brunch; lunch or supper, the flavor combination is out of this world. It’s honestly the only thing I have craved all week-long. Imagine the sweetness of sweet potatoes, the tang and semi–bitter taste of garden eggs and the fragrance of coconut oil. Need I say more? to crown it all off, roasted sauce which made is supper smoky and took it to a completely new level.
Tip for garden egg selection, the older the more bitter , for better taste, go for smaller eggs with lots of stem covering still attached. If you find yourself with bitter eggs, you should scoop out some of the seeds; not too much though, the seeds are a great source of fiber.


– 6-9 young garden eggs (substitute eggplant)

– 3 large tomatoes

– 1 medium onion

– 2 hot peppers (chili of habanero)

– 2 tablespoons coconut oil

– 300g sweet potatoes

– Salt – to taste

– Chicken bouillon (maggi) 1 cube

– 2 large eggs (optional)


1. Preheat oven to 350 F

2. Slice garden eggs, tomatoes, onions and pepper. Pour unto a lined oven tray and sprinkle on some salt. Set aside

3. Peel the sweet potatoes and cut into small cubes. Toss with 1 tablespoon of oil and season with some salt. Pour unto a parchment lined oven tray (I used foil and it stuck, parchment is a better option)

4. Place both trays in the oven and roast for 35 minutes

5. Pour roasted garden egg mix into a blender, add in maggi cube and puree (alternatively pulse the mixture for coerce consistency)

6. Set a skillet (or frying plan) on medium – low heat, add in the left over oil. Add in potatoes and pour on sauce. Stir gently until just combined. Taste and adjust for maggi and salt. Crack on the eggs if using. Cover and simmer until egg is cooked through (3-4 minutes)

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