Spiced beef and sweet potato bowls with crispy eggs, fresh figs, and goat cheese: a unique and satisfying grain-free breakfast or dinner in less than 30 minutes.
This may seem like a strange combination of foods, but don’t knock it ’til you’ve tried it. This quick spiced beef with sweet potatoes is delicious all on its own, but adding a crispy egg, a few fresh figs, and a generous dollop of goat cheese kicks things up several levels.
The spiced beef and sweet potatoes is a fast, pared-down version of my bacon and sweet potato chili, with a few slightly more exotic spices added in. Microwaving the sweet potato chunks for a few minutes while the meat is browning saves times and ensures even cooking. Coriander, turmeric, cardamom, and allspice give the beef and sweet potatoes just the right amount of fragrance and spice.
In case you haven’t had the pleasure of indulging in a crispy egg, let me sell you on it. It has perfectly cooked whites, a runny yolk, and irresistible crunchy browned lacy bits all around the edges.
Adding a crispy egg to a bowl of savory anything is my favorite way to add protein, flavor, and fun to a meal. I’d gladly eat this for breakfast, but I’m just as likely to fry up a crispy egg or two in the evening.
I first found out about the crispy egg over on Smitten Kitchen, and it quickly beat out scrambled to become my favorite method of cooking eggs fast. A crispy egg is good on almost anything, but it’s especially good with spiced beef and sweet potatoes, juicy figs, and creamy goat cheese. There’s a lot going on here, but in a very good way.
This is true brinner right here. I hope you give it a try!
Spiced Beef and Sweet Potato Bowls with Crispy Eggs
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
For the spiced beef and sweet potatoes:
2 sweet potatoes, peeled and finely chopped
Olive oil and/or butter
1 pound ground beef
2 shallots, halved and sliced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ground cayenne pepper (optional), to taste
Halved fresh figs (optional), for serving
4 ounces goat cheese (optional), for serving
For the crispy eggs:
Olive or avocado oil
Ghee or butter (optional)
4 large eggs
Sea salt and freshly ground black pepper, to taste
To make the spiced beef and sweet potatoes, start by putting the chopped sweet potatoes in a microwave-safe bowl with about 3 tablespoons of water. Cover loosely (use a piece of parchment paper if you don’t have a lid) and microwave for 3 minutes. You want the sweet potatoes to be still somewhat firm but easily pierced with a fork.
While the sweet potatoes are in the microwave, heat a very large skillet over medium high heat. When the pan is hot, add enough oil and/or butter to coat the bottom and then add the ground beef. Cook, stirring occasionally and breaking up the meat with a spatula, until browned and almost cooked through. Stir in the shallots, spices, salt, and pepper, and continue to cook until the meat is no longer pink.
Carefully drain the sweet potatoes, add them to the pan with the beef, and raise the heat a little. Cook, stirring occasionally, until the sweet potatoes are cooked through and beginning to brown. Taste and adjust seasonings as desired, then remove from the heat and cover to keep hot.
To make the crispy eggs, heat a large cast iron or other heavy skillet over medium-high heat for a full minute. Add a generous amount of oil and ghee or butter if desired. (I don’t recommend using only butter because it burns too easily.) You want enough to coat the bottom of the pan to about 1/8-inch deep. Crack in the eggs. Cook for 1-2 minutes, reducing the heat slightly if the oil is splattering too much. Once the whites are set on the bottom and browned around the edges, tilt the pan a bit and use a large spoon to carefully scoop up some of the oil and use it to baste the top of the whites. Continue to cook and baste until the eggs are cooked to your liking.
Divide the beef and sweet potatoes between four bowls or plates, and add figs and goat cheese if desired. Use a slotted spatula to place an egg on top of each bowl. Season with salt and pepper and serve hot.
Many of the ingredients used in this recipe are available at reduced prices from Thrive Market, a membership site with a huge selection of paleo ingredients. I believe a Thrive Market membership pays for itself in savings in a very short amount of time, and they also donate a membership to a family in need for every new paid member. I’m a member and an affiliate because I love what they offer and believe in their mission to make healthy food accessible and affordable for everyone. Learn more here!
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