Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

Savor the vibrant flavors of Spain in this protein-packed baked egg dish atop a warm sweet potato hash. The rich, savory eggs meld with the smoky sweetness of roasted sweet potato, red bell pepper, and red onion, accentuated by a sprinkle of grated Manchego cheese and a hint of smoked paprika. This dish presents a wonderfully balanced interplay of textures and colors, promising a delightful meal that not only satisfies but also energizes your day.

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NUTRITION

576kcal
Protein
35.3g
Fat
34.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz grated Manchego Cheese

1 medium Sweet Potato

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1 small diced Tomato

1 tsp Olive Oil

1 cup fresh Spinach

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Finely chop the red bell pepper, red onion, and tomato.

  • 3

    In a medium oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potato, red bell pepper, and red onion. Sauté for about 5-7 minutes until the sweet potato starts to soften.

  • 4

    Stir in the diced tomato, fresh spinach, and smoked paprika. Season with salt and black pepper. Cook for another 2-3 minutes until the spinach wilts slightly and the vegetables are well mixed.

  • 5

    Create four small wells in the vegetable hash. Crack one egg into each well.

  • 6

    Sprinkle the grated Manchego cheese evenly over the top.

  • 7

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but yolks remain runny (adjust baking time if firmer yolks are preferred).

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy your protein-packed Spanish-style baked eggs with sweet potato hash!

Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spanish-Style Baked Eggs with Sweet Potato Hash

Savor the vibrant flavors of Spain in this protein-packed baked egg dish atop a warm sweet potato hash. The rich, savory eggs meld with the smoky sweetness of roasted sweet potato, red bell pepper, and red onion, accentuated by a sprinkle of grated Manchego cheese and a hint of smoked paprika. This dish presents a wonderfully balanced interplay of textures and colors, promising a delightful meal that not only satisfies but also energizes your day.

NUTRITION

576kcal
Protein
35.3g
Fat
34.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz grated Manchego Cheese

1 medium Sweet Potato

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1 small diced Tomato

1 tsp Olive Oil

1 cup fresh Spinach

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Finely chop the red bell pepper, red onion, and tomato.

  • 3

    In a medium oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potato, red bell pepper, and red onion. Sauté for about 5-7 minutes until the sweet potato starts to soften.

  • 4

    Stir in the diced tomato, fresh spinach, and smoked paprika. Season with salt and black pepper. Cook for another 2-3 minutes until the spinach wilts slightly and the vegetables are well mixed.

  • 5

    Create four small wells in the vegetable hash. Crack one egg into each well.

  • 6

    Sprinkle the grated Manchego cheese evenly over the top.

  • 7

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but yolks remain runny (adjust baking time if firmer yolks are preferred).

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy your protein-packed Spanish-style baked eggs with sweet potato hash!