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Tahini-Roasted Sweet Potato, Crispy Chickpea & Egg Breakfast Skillet with Lemon Drizzle - A Bright, Savory Start

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) chickpeas, drained, rinsed, and well dried
  • 3–4 large eggs
  • 1 small red onion, thinly sliced (optional)
  • 2 cups baby spinach or kale, roughly chopped
  • 2 tablespoons tahini
  • 2 tablespoons olive oil, plus more as needed
  • 1 tablespoon lemon juice, plus more to taste
  • 1 teaspoon maple syrup or honey (optional, for balance)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 clove garlic, grated or minced
  • Salt and black pepper
  • 1 lemon, for zest and extra drizzle
  • Fresh herbs: parsley or cilantro (optional, for garnish)
  • Yogurt or feta (optional, for serving)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Place a large oven-safe skillet (cast iron works best) in the oven to warm up.
  2. Make the tahini coating: In a bowl, whisk tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, garlic, cumin, smoked paprika, a pinch of red pepper flakes, salt, and pepper. Add 1–2 teaspoons of water if needed to loosen to a pourable consistency.
  3. Toss the veggies: In a large bowl, combine sweet potato cubes and sliced red onion. Spoon over 2/3 of the tahini mixture and toss to coat. The pieces should be evenly coated but not dripping.
  4. Roast the potatoes: Carefully remove the hot skillet, add a drizzle of olive oil, then spread the sweet potatoes and onion in an even layer. Roast for 15 minutes, stirring once halfway, until they start to brown.
  5. Prep the chickpeas: Pat the chickpeas very dry. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper.
  6. Crisp the chickpeas: Add chickpeas to the skillet with the potatoes. Roast for another 12–15 minutes, stirring once, until the chickpeas are golden and crisp and the sweet potatoes are tender.
  7. Add greens: Take the skillet out and fold in the spinach or kale. The residual heat will wilt the greens in 1–2 minutes. Taste and adjust salt and pepper.
  8. Create wells for eggs: Use a spoon to make 3–4 small wells in the mixture. Crack an egg into each. Season eggs with a pinch of salt and pepper.
  9. Bake the eggs: Return the skillet to the oven and bake 6–9 minutes, until the whites are set and the yolks are as runny or firm as you like. Watch closely near the end.
  10. Make the lemon drizzle: Stir the remaining tahini mixture with 1–2 teaspoons water to loosen. Add lemon zest and a small squeeze of lemon juice. For a softer edge, whisk in the maple syrup or honey.
  11. Finish and serve: Drizzle the skillet generously with the lemon-tahini sauce. Sprinkle with chopped parsley or cilantro. Add dollops of yogurt or crumbles of feta if you like. Serve hot straight from the skillet.