Crispy Sweet Potato and Bell Pepper Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Bell Pepper Hash with Poached Eggs

Enjoy a vibrant and hearty hash featuring crispy roasted sweet potatoes, sautéed red bell peppers, delicate onions, and protein-packed chickpeas, all crowned with perfectly poached eggs. This dish offers a delightful contrast of textures and flavors, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

580kcal
Protein
36.3g
Fat
24.3g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup diced Red Bell Pepper (150g)

1/4 cup diced Yellow Onion (40g)

1/3 cup Canned Chickpeas (90g)

4 Large Eggs

1/2 teaspoon Olive Oil

Salt, Pepper, and Paprika to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and dice the red bell pepper, and finely dice the onion.

  • 2

    In a non-stick skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes until they start to soften.

  • 3

    Add the diced red bell pepper and onion to the skillet. Season with salt, pepper, and a pinch of paprika. Continue to cook for another 5-7 minutes until the vegetables are tender and the sweet potato cubes achieve a crispy exterior.

  • 4

    Stir in the rinsed chickpeas and let them warm through for about 2 minutes.

  • 5

    While the hash is finishing, bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water to poach. Poach for about 3-4 minutes for a runny yolk, or adjust time for desired doneness.

  • 6

    Plate the vegetable hash and top with the poached eggs. Finish with a light sprinkle of extra paprika or freshly ground black pepper if desired.

  • 7

    Serve immediately and enjoy your nutrient-packed, delicious meal!

Crispy Sweet Potato and Bell Pepper Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Bell Pepper Hash with Poached Eggs

Enjoy a vibrant and hearty hash featuring crispy roasted sweet potatoes, sautéed red bell peppers, delicate onions, and protein-packed chickpeas, all crowned with perfectly poached eggs. This dish offers a delightful contrast of textures and flavors, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

580kcal
Protein
36.3g
Fat
24.3g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup diced Red Bell Pepper (150g)

1/4 cup diced Yellow Onion (40g)

1/3 cup Canned Chickpeas (90g)

4 Large Eggs

1/2 teaspoon Olive Oil

Salt, Pepper, and Paprika to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and dice the red bell pepper, and finely dice the onion.

  • 2

    In a non-stick skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes until they start to soften.

  • 3

    Add the diced red bell pepper and onion to the skillet. Season with salt, pepper, and a pinch of paprika. Continue to cook for another 5-7 minutes until the vegetables are tender and the sweet potato cubes achieve a crispy exterior.

  • 4

    Stir in the rinsed chickpeas and let them warm through for about 2 minutes.

  • 5

    While the hash is finishing, bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water to poach. Poach for about 3-4 minutes for a runny yolk, or adjust time for desired doneness.

  • 6

    Plate the vegetable hash and top with the poached eggs. Finish with a light sprinkle of extra paprika or freshly ground black pepper if desired.

  • 7

    Serve immediately and enjoy your nutrient-packed, delicious meal!