Anti Inflammatory Za'atar-Tahini Egg Hash with Sweet Potatoes
Sweet potatoes roasted until their edges caramelize, wilted baby spinach, tender red bell pepper, and six eggs baked right into the skillet — this is the kind of one-pan meal that makes a weeknight feel like a special occasion. The spice blend of cumin, turmeric, and smoked paprika does serious heavy lifting here, layering warmth and depth into every bite while also delivering some of the most well-studied anti-inflammatory compounds you can cook with. Tahini whisked with fresh lemon juice and garlic becomes a silky, nutty drizzle that ties the whole dish together in a way that feels almost restaurant-worthy. Za'atar scattered over the top at the end adds an herby, slightly tangy finish that makes the flavors pop. Everything in this recipe — the olive oil, the colorful vegetables, the eggs, the sesame-based sauce — fits naturally into an eating pattern built around reducing inflammation rather than fighting against it. It serves four straight from the skillet, which means cleanup is minimal and the presentation is genuinely impressive.
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lbs sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, seeded and diced
- 4 scallions (green tops only), thinly sliced
- 2 cups baby spinach, loosely packed
- 6 large eggs
For the tahini drizzle
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- ¼ tsp salt
For serving
- 2 tbsp za'atar
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potato cubes with 2 tablespoons of the olive oil, the cumin, turmeric, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the sweet potatoes roast, whisk together the tahini, lemon juice, water, grated garlic, and salt in a small bowl until smooth and pourable. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzleable consistency. Set aside.
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