Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

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

Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

Savor this hearty, nutrient-packed dish featuring crisp roasted sweet potato cubes, savory black beans, and perfectly poached eggs with a hint of smoky red bell pepper and onion. Lightly sautéed in olive oil and seasoned with garlic and paprika, this dish delivers a delicious balance of texture and flavor that’s perfect for any meal of the day.

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NUTRITION

359kcal
Protein
16.9g
Fat
10.6g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (rinsed, low-sodium)

4 Large Eggs

1/2 tsp Olive Oil

1/4 medium Red Bell Pepper, diced

1/4 small Onion, diced

1 Garlic Clove, minced

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the black beans and set aside.

  • 2

    In a non-stick skillet, heat the 1/2 tsp of olive oil over medium heat. Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and diced sweet potato cubes to the skillet. Sprinkle with smoked paprika, salt, and pepper. Cook while stirring frequently until the sweet potato is tender and slightly crispy on the edges, about 8-10 minutes.

  • 4

    Stir in the black beans and warm through for an additional 2 minutes.

  • 5

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the eggs into small cups and carefully slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft.

  • 6

    Gently remove the eggs with a slotted spoon and place them on top of the hash. Adjust seasoning with salt and pepper, and serve immediately.

Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

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

Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Black Bean Hash with Creamy Poached Eggs

Savor this hearty, nutrient-packed dish featuring crisp roasted sweet potato cubes, savory black beans, and perfectly poached eggs with a hint of smoky red bell pepper and onion. Lightly sautéed in olive oil and seasoned with garlic and paprika, this dish delivers a delicious balance of texture and flavor that’s perfect for any meal of the day.

NUTRITION

359kcal
Protein
16.9g
Fat
10.6g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans (rinsed, low-sodium)

4 Large Eggs

1/2 tsp Olive Oil

1/4 medium Red Bell Pepper, diced

1/4 small Onion, diced

1 Garlic Clove, minced

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the black beans and set aside.

  • 2

    In a non-stick skillet, heat the 1/2 tsp of olive oil over medium heat. Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and diced sweet potato cubes to the skillet. Sprinkle with smoked paprika, salt, and pepper. Cook while stirring frequently until the sweet potato is tender and slightly crispy on the edges, about 8-10 minutes.

  • 4

    Stir in the black beans and warm through for an additional 2 minutes.

  • 5

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the eggs into small cups and carefully slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft.

  • 6

    Gently remove the eggs with a slotted spoon and place them on top of the hash. Adjust seasoning with salt and pepper, and serve immediately.