Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

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

Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

Savor a hearty blend of crispy, roasted sweet potatoes and colorful bell peppers tossed with a hint of red onion and robust black beans, crowned with perfectly fried eggs. Each bite offers a balance of crunchy textures, savory flavors, and a satisfying burst of protein, making this dish a versatile option for any meal.

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NUTRITION

553kcal
Protein
32.9g
Fat
25.7g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup black beans, cooked

1 medium sweet potato, diced

1 medium red bell pepper, chopped

1/2 small red onion, thinly sliced

1 teaspoon olive oil

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, heat a non-stick pan over medium heat. Add the red onion and red bell pepper, cooking until softened, about 5-7 minutes.

  • 3

    Stir in the black beans with the vegetables until heated through. Once the roasted sweet potato is done, add it to the pan and gently mix to combine all the flavors.

  • 4

    In a separate skillet, fry the eggs to your desired doneness (sunny side up or over easy) using minimal oil if needed.

  • 5

    Plate a generous portion of the hash and top with the fried eggs. Serve immediately and enjoy!

Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

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

Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs

Savor a hearty blend of crispy, roasted sweet potatoes and colorful bell peppers tossed with a hint of red onion and robust black beans, crowned with perfectly fried eggs. Each bite offers a balance of crunchy textures, savory flavors, and a satisfying burst of protein, making this dish a versatile option for any meal.

NUTRITION

553kcal
Protein
32.9g
Fat
25.7g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup black beans, cooked

1 medium sweet potato, diced

1 medium red bell pepper, chopped

1/2 small red onion, thinly sliced

1 teaspoon olive oil

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, heat a non-stick pan over medium heat. Add the red onion and red bell pepper, cooking until softened, about 5-7 minutes.

  • 3

    Stir in the black beans with the vegetables until heated through. Once the roasted sweet potato is done, add it to the pan and gently mix to combine all the flavors.

  • 4

    In a separate skillet, fry the eggs to your desired doneness (sunny side up or over easy) using minimal oil if needed.

  • 5

    Plate a generous portion of the hash and top with the fried eggs. Serve immediately and enjoy!