NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1 small Red Bell Pepper (80g)

1/4 medium Red Onion (40g)

1 teaspoon Olive Oil (5g)

4 large Eggs

3 ounces Turkey Sausage (85g)

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Peel (if desired) and dice the sweet potato into small cubes. Dice the red bell pepper and finely chop the red onion.

• 2

  Heat a non-stick skillet over medium heat and add the olive oil.

• 3

  Add the diced sweet potato to the skillet, seasoning lightly with salt, pepper, and smoked paprika. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato begins to soften and edges turn crispy.

• 4

  Add the red bell pepper and red onion to the skillet and continue to sauté for an additional 4-5 minutes until all the vegetables are tender and slightly caramelized.

• 5

  In a separate pan, cook the turkey sausage over medium heat until lightly browned, then chop or slice it into bite-sized pieces and add it to the vegetable mixture.

• 6

  Make four small wells in the hash and carefully crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, cook the eggs in a separate pan to your desired doneness.

• 7

  Plate the sweet potato hash, topping it with the sunny-side up eggs, and finish with an extra sprinkle of salt and pepper if desired.