Eggs and Tomatoes Stuffed Red Potatoes




Wikipedia states that sweet potato is a simple starch, and is rich in complex carbohydrates, dietary fiber and beta-carotene; it includes moderate amounts of vitamins B5 and B6 and manganese. When cooked or baked it contains a higher vitamin C content. The first Europeans to taste sweet potatoes were members of Christopher Columbus’ expedition of 1492. In Argentina, Venezuela, Puerto Rico, Central America and the Philippines, it is called “camote.”

Got this original recipe from SkinnyMs. The featured ingredients are down below…




2 large sweet potatoes (washed and scrubbed)

4 eggs, beaten

12 heirloom cherry tomatoes (halved)

1/2 cup shredded cheese

1 ripe avocado (peeled, pitted and diced)



1. You can either boil the potatoes whole or cut them in half and bake for 50 minutes at 350 degrees F or you can multitask the oven by baking it with the cubed Pumpkin, remember the Best Pumpkin Soup of Charisma from my earlier post? Anyway pierce with a fork halfway through baking time. When it’s tender remove from oven. Set aside and let cool down to handle later.

2. Whisk the eggs in a large bowl and add the tomato halves.

3. Scoop half of the potato, creating a well in the middle.

4. Carefully pour out the mixture in between the potato halves, being careful to avoid overflowing the potatoes. Lightly spray a ramekin and pour the left-over mixture and bake together with the potatoes.

5. Sprinkle with cheese and bake 15 minutes until the cheese melts and the eggs are set. Top with cubed avocado. You may sprinkle chives, scallions, or cilantro if you like.image

Another speedy breakfast, thanks to SkinnyMs from Peaches, Masarap!!!

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