Breakfast Sweet Potatoes with Eggs and Black Bean Mango Salsa

Okay so this is a strange one but trust me on it. Justin and I made this salsa for our shrimp tacos for Valentine’s Day. We had a TON of salsa left and since I’m nixing the tortilla chips from my diet for a while I was thinking of other ways to use them and wondered if they could be used with breakfast. And then I thought…what would compliment eggs and mango salsa? Well what is my favorite food in the world? That’s right – sweet potatoes.

Sweet potato eggs with black bean mango salsa

I thought it was strange at first and didn’t try it out the very next morning. But a few days later I went for it and it was well worth it. Not necessarily my favorite breakfast ever but it’s a winner for sure. The key is your egg yolks have to be runny though. Sweet potatoes, black beans, and runny egg yolks are a combination held on a very similar pedestal as banana, peanut butter and chocolate. At least in my world. It’s the savory version of the perfect trio I suppose.

Sweet potato eggs with black bean mango salsa Sweet potato eggs with black bean mango salsa

So that’s the fun part of meal prep honestly – having various leftover things you can experiment with. The salsa had its original intention – to go on the tacos. But what else can you do with it?! Just let your imagination run wild in the kitchen and you will be surprised.

Sweet potato eggs with black bean mango salsa

Other ideas for this salsa:

Seriously, there are endless possibilities. So go nuts!

Breakfast Sweet Potatoes with Eggs and Black Bean Mango Salsa

Ingredients

    For the Salsa
  • 2 mangos, ripe
  • 1 can reduced sodium black beans
  • 1/3 cup red onion, chopped
  • 1 large jalapeno pepper, de-seeded if you don't like spice. Leave some seeds if you do.
  • Juice from 1/2 a lime
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • For the Potatoes
  • 1/2 baked sweet potato
  • 2 eggs
  • 1/4 cup salsa

Instructions

  1. Finely chop all salsa ingredients and combine in a large bowl. This is best made ahead of time so the flavors can all meld together.
  2. Bake a sweet potato in the microwave by poking holes in it with a fork, wrapping in a damp paper towel, and microwaving for 6-12 minutes depending on the size.
  3. Spray a small skillet over medium heat
  4. Crack two eggs in skillet and all to cook for a few minutes. Flip them over without breaking the yolks and cook for another 30-60seconds.
  5. When potato is done, cut in half and scoop out half the flesh from one half onto a plate. Top with your eggs and however much salsa you desire. I also cooked up some turkey bacon to throw on this because I pretty much always eat bacon with my eggs, but it's not necessary.
http://www.morethanpancakes.com/breakfast-sweet-potatoes-eggs-black-bean-mango-salsa/

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2 thoughts on “Breakfast Sweet Potatoes with Eggs and Black Bean Mango Salsa”

  • So fun to see this recipe, Ashley. I love this kind of combination so much that I started a company called Yummy Yammy! I make… sweet potato salsas 🙂 And they are fab for breakfast on those days when you want the benefits of, but don’t have the time to make, sweet potatoes. I’ll write you to see if we can do anything together. Best wishes.

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