A vibrant skillet combining roasted sweet potatoes, black beans, and eggs for a wholesome morning meal.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 pounds)
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh cilantro, chopped (plus additional for garnish)
→ Beans
06 - 1 can black beans, drained and rinsed (14 ounces)
→ 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 cook, stirring occasionally, for 8–10 minutes until tender and lightly browned.
02 - Add diced red onion and bell pepper to the skillet. Sauté for 4–5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili powder if using. Cook for 1 minute until fragrant.
04 - Add drained black beans and remaining tablespoon of olive oil. Season with salt and black pepper. Cook for 2–3 minutes, stirring gently to combine and warm through.
05 - Create four small wells in the hash. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook for 6–8 minutes until eggs are set as preferred.
06 - Remove skillet from heat. Garnish with chopped cilantro and additional black pepper if desired. Serve immediately.
