Potato and Garden Egg Skillet

Eggplant - potato - skillet - egg - recipe - garden - thai

Mehn! I make a habit of not posting two recipes / week, i never want to overwhelm my audience. I decided to make an exception this week because I couldn’t wait one more day to share this amazingness with you guy!!. I honestly wasn’t even trying to make something great, I just had some ingredients at home that I really wanted to use up. Now! I recently got a cast iron skillet and to say I am obsessed might be the understatement of the century. It gives me this pretentious feel, like I am the earth mother or something…lol. I never thought an overpriced frying pan could do that to a person, but I digress.

Prepare this for breakfast, brunch; lunch or supper, the flavor combination is out of this world. It’s honestly the only thing I have craved all week-long. I can’t wait to make this again and again and again.Imagine the sweetness of sweet potatoes, the tang and semi–bitter taste of garden eggs and the fragrance of coconut oil. Need I say more? to crown it all off, I roasted the sauce which made is supper smoky and took it to a completely new level.

Tip for garden egg selection

The older the more bitter, for better taste, go for smaller eggs with lots of stem covering still attached. If you find yourself with bitter eggs, you should scoop out some of the seeds; not too much though, the seeds are a great source of fiber.

Potato and Garden Egg Skillet

Prep time: 

Cook time: 

Total time: 

Serves: 2

<span></span>If you are unable to find garden eggs (thai egg plant), you may substitute purple aubergines.
  • 6-9 young garden eggs (substitute eggplant)
  • 3 large tomatoes
  • 1 medium onion
  • 2 hot peppers (chili of habanero)
  • 2 tablespoons coconut oil
  • 300g sweet potatoes
  • Salt – to taste
  • Chicken bouillon (maggi) 1 cube
  • 2 large eggs (optional)
  1. Slice garden eggs, tomatoes, onions and pepper. Pour unto a lined oven tray and sprinkle on some salt. Set aside
  2. Peel the sweet potatoes and cut into small cubes. Toss with 1 tablespoon of oil and season with some salt. Pour unto a parchment lined oven tray (I used foil and it stuck, parchment is a better option)
  3. Place both trays in the oven and roast for 35 minutes
  4. Pour roasted garden egg mix into a blender, add in maggi cube and puree (alternatively pulse the mixture for coerce consistency)
  5. Set a skillet (or frying plan) on medium – low heat, add in the left over oil. Add in potatoes and pour on sauce. Stir gently until just combined. Taste and adjust for maggi and salt. Crack on the eggs if using. Cover and simmer until egg is cooked through (3-4 minutes)
  6. Serve and enjoy!!!
  7. skillet - sweet - potato - garden - egg-

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By |October 30th, 2015|8 Comments


  1. Eloho Efemena Ojobodo June 17, 2017 at 7:21 am - Reply

    Waoh I saw this recipe yesterday, prepared it today and took it to work my gosh! u need to see the rush.Thks 9jafoodie u just to my food menu

  2. Mobolaji November 2, 2016 at 2:48 am - Reply

    I tried with both potato n yam @ different times, my patner wanted more. Thanks so much

    • 9jafoodie
      9jafoodie November 2, 2016 at 8:49 pm - Reply

      That’s awesome! thanks for the feedback.

  3. Bilkis November 19, 2015 at 1:28 pm - Reply

    I tried the yam version of this and spiced it up with some dried fish my family can’t seem to have enough. Thanks so much. Looking forward to more enjoyable recipe.

    • 9jafoodie
      9jafoodie November 20, 2015 at 8:18 am - Reply

      YEIIIIIIIIIII!!! thank you so much for the feedback, I love this recipe so much. I am really glad you got to try it.

  4. Bilkis November 3, 2015 at 1:52 am - Reply

    please what can I use as my for my tray to get the parchment lined tray. also can I use groundnut oil as I do not have coconut oil. thanks

    • 9jafoodie
      9jafoodie November 4, 2015 at 8:21 am - Reply

      Regular baking try lined with parchment works. Yes, you may substitute oil of choice. Happy cooking!!

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