A vibrant skillet blend of roasted sweet potatoes, black beans, and eggs for a flavorful morning meal.
# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 17.6 oz)
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
→ Beans
06 - 1 can (14 oz) black beans, drained and rinsed
→ Spices & Seasoning
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder (optional)
11 - Salt and black pepper, to taste
→ Oils & Others
12 - 2 tablespoons olive oil
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and sauté for 8 to 10 minutes until tender and lightly browned, stirring occasionally.
02 - Add diced red onion and red bell pepper to the skillet. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and optional chili powder. Cook for 1 minute until fragrant.
04 - Add black beans and remaining 1 tablespoon olive oil. Season with salt and black pepper. Cook for 2 to 3 minutes, stirring gently to combine and heat through.
05 - Create four wells in the hash and crack one egg into each. Reduce heat to low, cover skillet, and cook for 6 to 8 minutes until eggs reach desired doneness.
06 - Remove from heat. Garnish with chopped cilantro and additional black pepper if desired. Serve immediately.
