Recipes.

Chilli Bacon + Eggs with Sweet Potato Hash

By Caroline Griffiths


Chilli Bacon + Eggs
  • 4 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Chilli Bacon + Eggs

This delicious breakfast recipe from Caroline Griffiths Breakfast Bowls cookbook uses sweet potato as the base instead of bread, making it a nourishing and fibre-rich start to the day. Plus, who knew adding a little water when cooking bacon helps it crisp up?!  

Servings: 4
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 200 g (7 oz) thickly sliced smoky bacon or kaiserfleisch, cut into 1cm (1/2 in) pieces.
  • 1/2 red onion, cut into thin wedges.
  • 2 orange sweet potatoes, peeled and cut into 1.5cm (1/2 in) pieces.
  • 2-3 tablespoons extra virgin olive oil.
  • 4 free-range eggs.
  • 1 avocado, stone removed, sliced.

To serve

  • labneh.
  • fresh coriander (cilantro) leaves.
  • finely sliced red or green chilli.
  • sriracha or other hot sauce.

Directions

1. Combine the bacon with 80 ml water in a large heavy-based frying pan over medium–high heat. Cook, stirring occasionally until the water evaporates and the fat renders from the bacon. Cook for a few more minutes until the bacon is very crispy. Remove with a slotted spoon and drain on paper towel.

2. Reduce the heat to medium and add the onion to the pan, cook for 1–2 minutes or until slightly softened, then remove from the pan with a slotted spoon and drain. Add the sweet potato to the pan along with a little olive oil if the pan is becoming dry. Cook for 15–20 minutes, stirring occasionally, but not too often as you want a crust to form on the sweet potato. When the sweet potato is tender and well browned, return the bacon and onion to the pan to heat through.

3. When the sweet potato is almost done, heat another frying pan over medium heat with a splash of olive oil. Carefully break the eggs into the pan and cook for 2–2½ minutes until the whites are crispy around the edges, but the yolks are still runny (or until cooked to your liking).

4. Serve the sweet potato hash into bowls and top with the avocado and fried eggs. Add a dollop of labneh, a scattering of coriander and chilli and, if you like, a squeeze of sriracha.


Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton. 

This delicious breakfast recipe from Caroline Griffiths Breakfast Bowls cookbook uses sweet potato as the base instead of bread, making it a nourishing and fibre-rich start to the day. Plus, who knew adding a little water when cooking bacon helps it crisp up?!

Ingredients

  • 200 g (7 oz) thickly sliced smoky bacon or kaiserfleisch, cut into 1cm (1/2 in) pieces.
  • 1/2 red onion, cut into thin wedges.
  • 2 orange sweet potatoes, peeled and cut into 1.5cm (1/2 in) pieces.
  • 2-3 tablespoons extra virgin olive oil.
  • 4 free-range eggs.
  • 1 avocado, stone removed, sliced.

To serve

  • labneh.
  • fresh coriander (cilantro) leaves.
  • finely sliced red or green chilli.
  • sriracha or other hot sauce.

Directions

1. Combine the bacon with 80 ml water in a large heavy-based frying pan over medium–high heat. Cook, stirring occasionally until the water evaporates and the fat renders from the bacon. Cook for a few more minutes until the bacon is very crispy. Remove with a slotted spoon and drain on paper towel.

2. Reduce the heat to medium and add the onion to the pan, cook for 1–2 minutes or until slightly softened, then remove from the pan with a slotted spoon and drain. Add the sweet potato to the pan along with a little olive oil if the pan is becoming dry. Cook for 15–20 minutes, stirring occasionally, but not too often as you want a crust to form on the sweet potato. When the sweet potato is tender and well browned, return the bacon and onion to the pan to heat through.

3. When the sweet potato is almost done, heat another frying pan over medium heat with a splash of olive oil. Carefully break the eggs into the pan and cook for 2–2½ minutes until the whites are crispy around the edges, but the yolks are still runny (or until cooked to your liking).

4. Serve the sweet potato hash into bowls and top with the avocado and fried eggs. Add a dollop of labneh, a scattering of coriander and chilli and, if you like, a squeeze of sriracha.

Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton. 

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