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Lunch recipe · from the recipe book

Garlicky Tomato-Parsley Scramble with Crispy Sweet Potatoes

Creamy ricotta-swirled eggs with garlicky blistered tomatoes, fresh parsley and dill, beside caramelized cumin-paprika sweet potato cubes.

Garlicky Tomato-Parsley Scramble with Crispy Sweet Potatoes

Ingredients

  • 5 medium640 gSweet potatoescut into 3/4-inch cubes
  • 8 large400 gEggs
  • 2½ medium300 gTomatoesseeded and chopped
  • ½ cup120 gPart-skim ricotta
  • 2 tbsp27 gOlive oildivided
  • 3 cloves9 gGarlicthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ cup sprigs4 gFresh dillchopped
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the sweet potato with two-thirds of the olive oil, the paprika, the cumin and half of the salt, spread on the pan and roast 25 to 30 minutes, turning once, until browned and tender.
  3. While the potatoes roast, whisk the eggs with the remaining half of the salt and the black pepper.
  4. When the potatoes have about 8 minutes left, heat the remaining third of the olive oil in a nonstick skillet over medium heat, add the garlic and cook 1 minute until fragrant.
  5. Add the tomato and cook 2 to 3 minutes until softened and slightly blistered.
  6. Lower the heat to medium-low, pour in the egg mixture and stir gently with a spatula into soft curds, about 3 to 4 minutes, until set and cooked to 160°F (71°C).
  7. Take the skillet off the heat, dollop in the ricotta and fold in the parsley and dill.
  8. Serve the scramble with the roasted sweet potato.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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