Egg Over Spiced Sweet Potato & Tahini Cucumber
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 1 medium sweet potato, peeled and grated
  • ½ teaspoon cumin seeds powder
  • ½ teaspoon ground coriander seed powder
  • 1 garlic clove, finely dice
  • ½ teaspoon sea salt
  • Pinch of ground black pepper
  • 1 tablespoon coconut oil
For eggs
  • 1 teaspoon coconut oil
  • 2-4 free range eggs (depends how many you want per serve)
  • ½ teaspoon paprika (mild or sweet)
  • Generous pinch of salt
For cucumber side
  • 1 medium cucumber, diced into cubes
  • 1 teaspoon tahini
  • 1 tablespoon coconut or regular full-fat yogurt, unsweetened
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint
  • Pinch of salt
  1. Heat a large frying pan over medium-high heat. In the meantime, peel and grate the sweet potato and mix with ground cumin, coriander seed powder, garlic, salt and pepper.
  2. Add and melt the coconut oil in the frying pan. Turn the heat to medium and spread a layer of grated sweet potato. Cook for 3-4 minutes, then use a thin spatula to slide under the sweet potato (in batches) and flip it over to cook on the other side. Cook for 2-3 minutes again. It should be done in about 6-8 minutes in total. Divide the cooked sweet potato between two plates, making sure you scrape all the sticky fried potato bits, and set aside.
  3. Add more coconut oil to the same frying pan or feel free to use a clean pan. Crack the eggs and cook over medium heat for 3-5 minutes, until the whites are set and the yolks are soft and runny. Sprinkle with a little paprika and sea salt.
  4. While the eggs are cooking, combine the cucumber with the tahini, yogurt, lemon juice, mint and a little salt.
  5. Serve eggs over the sweet potato and cucumber raita on the side. Garnish with more mint.
Recipe by Eat Drink Paleo at