Eggs in Sweet Potato Shells

An easy nutritional breakfast.
Dish Type: breakfast Lifestyle: dairy free, gluten free, nut free, paleo, vegetarian


Cook Time
1 hour 15 minutes


1 large Sweet Potato

60 ml. (4 Tbsp.) coconut oil (or butter)

2 eggs

Pinch of salt (optional)

Spices (garlic, thyme, pepper) to desire (optional)


Preheat the oven to 200C (400F). Pierce the potato with a fork and let bake for 45 minutes to 1 hour, or until tender.

Remove the potato, cut in half lengthwise. Use a fork to scoop out the flesh leaving enough to for the shell to keep its shape. Then mash the flesh with the coconut oil (or butter) and salt and spices if desired.

Put the mash back in the potato shells leaving a hole for the egg (the egg will take more room than you think).

Crack eggs in a cup, and then tip it into the holes. Now put it back in the oven for about 10 - 15 minutes or until egg is set to your desired hardness.