Dauntless One-Pan Sweet Potato Hash Egg Delight
A delicious one-pan breakfast featuring sweet potatoes and eggs.
Ingredients
- 2.0 medium sweet potatoes, diced
- 1.0 medium red bell pepper, diced
- 1.0 medium green bell pepper, diced
- 1.0 small red onion, diced
- 3.0 cloves garlic, minced
- 1.0 teaspoon smoked paprika
- 1.0 teaspoon cumin
- 0.5 teaspoon chili powder
- 2.0 tablespoons olive oil
- 0.0 to taste salt
- 0.0 to taste black pepper
- 4.0 large eggs
- 0.0 to taste fresh cilantro, chopped
- 0.0 to serve avocado slices
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt, black pepper, smoked paprika, cumin, and chili powder. Stir to coat the sweet potatoes with the spices.
- Cook the Base: Sauté the sweet potatoes for about 10 minutes, stirring occasionally, until they begin to soften. Add the diced red and green bell peppers, as well as the red onion and garlic. Cook for an additional 5 minutes, or until the vegetables are tender and fragrant.
- Create Wells for the Eggs: Use a spoon to create four wells in the sweet potato mixture. Be careful not to disturb the outer layers too much.
- Add the Eggs: Crack an egg into each well. If desired, sprinkle a pinch of salt and black pepper over the top of the eggs.
- Bake the Hash: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer your yolks cooked through).
- Garnish and Serve: Once out of the oven, let the hash sit for a couple of minutes. Garnish with chopped fresh cilantro and serve with avocado slices on the side, if desired.
Notes
Feel free to add other vegetables or proteins as desired.