Eggs Baked with Sweet Potatoes & Tomatoes

Sweet potatoes and tomatoes are the perfect counterpoint to each other, one is sweet, the other is bright and acidic. The addition of eggs, a little garlic and fresh basil takes this flavor combination to another level. Creamy, jammy, comforting and so flavorful!

I must point out from the beginning that this is a “slow breakfast”. Logically, a “slow morning” is the only kind of morning to cook a “slow breakfast”. I’m sure I don’t need to point this out, but (if you’ve forgotten), a “slow morning” is the kind of morning that gives you time to take in the quiet, and maybe sit outside for a little while. Think. Assess. Just be.

I made this for my husband and myself a few weeks ago on just that kind of morning. Because I work in an upstairs studio with kitchen attached, it’s easy for me to start my day before everyone else. When he finds me working early on a weekend morning, he can usually count on some kind of good and unique thing to eat.

Since the kids are in an “omelette phase” this summer, they usually make breakfasts for themselves in the downstairs kitchen. I realize that it’s unheard of in the United States to have two kitchens, but in Germany, it’s not uncommon. Many German houses are very big, and have an option to section certain parts of the house off as independent apartment spaces. When we first moved here three years ago, our adult daughter occupied the apartment. Now that she has finished college and moved on to the Air Force, I have the apartment as a working studio and kitchen. It’s really a great space. It has a sunny little balcony and everything.

This baked egg dish cooks in three stages. You have the sweet potato stage, the tomato stage, then lastly the egg stage. Sweet potatoes take the longest to cook, so they go in first. During the baking periods you can do some leftover dishes, have some coffee, stare out the window, whatever. It’s a “slow breakfast”, remember? Total time start-to-finish is about 45-50 minutes, but only a few of those minutes require anything of you.

The great thing about this recipe is that it’s so simple. Just a few humble ingredients and you have a dish positively bursting with flavor and incredible, creamy, comforting texture.

Peel one large sweet potato.

Cube it.

Put it in some kind of heavy pan with just a little olive oil and some salt. Pop it in a 400°F oven for about twenty minutes.

Find any tomatoes you have around. I have a mix here between two kinds of tomatoes. Tomatoes past-their-prime are perfect for this dish. Slice up your tomatoes, or leave them whole if they are really little. I’ve done both here.

After your sweet potatoes are tender (but not mushy), give them a good stir.

Top them with the fresh tomatoes, 2-4 cloves of minced garlic and salt and pepper. Pop the dish back in the oven for about fifteen minutes.

The tomatoes should be stewy and will have released a lot of liquid. Now stir the tomatoes into the sweet potatoes so you no longer have layers.

Break as many eggs as you want over your tomato/sweet potato mix. Top with a little more salt and pepper and bake again for about ten minutes.

It smells amazing! It just needs a little something more, though.

Tear some fresh basil leaves over the whole lot. The heat of the baked dish will cause the basil to release its incredible aroma.

Serve immediately. It’s deliciously well-balanced in both flavor and texture, and is sure to start your day in a slow, warm, comforting, thoughtful kind of way.

Thanks so much for reading my posts!

Shannon Vavich

Eggs Baked with Sweet Potatoes and Tomatoes

Shannon Vavich
Sweet potatoes and tomatoes are the perfect counterpoint to each other, one is sweet, the other is bright and acidic. The addition of eggs, a little garlic and fresh basil takes this flavor combination to another level. Creamy, jammy, comforting and so flavorful!
5 from 2 votes


  • 1 large sweet potato
  • 2 cups chopped tomatoes
  • 2-4 cloves garlic minced
  • 3 tablespoon olive oil or more, as needed
  • 1/2 teaspoon salt or more, as needed
  • pinch pepper
  • 3-4 eggs


  • Preheat oven to 400°F
  • Peel and cube 1 sweet potato.
  • Place sweet potato cubes in a smallish, heavy, oven safe pan.
  • Drizzle sweet potatoes with a little olive oil and sprinkle with salt and pepper.
  • Bake for about 20 minutes, or until sweet potatoes are soft, but not mushy.
  • Top sweet potatoes with tomatoes, olive oil, salt and pepper.
  • Bake for an additional 15 minutes, or until tomatoes are steamy and stewy.
  • Stir the sweet potatoes and tomatoes together, and make little indentations in the mixture for the eggs.
  • Crack an egg into each indentation.
  • Bake for about 10 minutes, until the whites have turned from translucent to white and the yolks are soft and jammy.
  • Top with fresh basil and more salt and pepper as needed.


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I have always loved food. I was born in Santa Cruz, California - the daughter of a commercial fisherman. Some of my earliest memories are on a fishing boat on the Pacific. I was raised on the Oregon Coast in a small town called Florence. I started working in fish markets and restaurants at the age of twelve and was always fascinated with the operations, the cooking, and the acquisition of fresh, local foods like forest mushrooms, wild blackberries, salmon and Dungeness crab. In 1996 I married my husband, a United States Marine. In 1999, inspired by my upbringing and out of an intense desire to work and create, I opened a little cake business out of my home kitchen in North Carolina. I ran that business for eleven years, all while welcoming babies into our family and moving every 1-4 years. Moving was a great opportunity for more food adventures. Now, 26 years later (because of my husband's military career), I have studied food and cooking all over the world. I began my career as a cooking teacher and recipe creator in 2009, have taught hundreds of students in in-person lessons and written hundreds of recipes. Now that my family lives in Germany, I’m devoting my time to cookbook writing, research, recipe development and video creation.