YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Sweet Potato Hash with a Soft-Boiled Egg
Savor a vibrant hash featuring creamy black beans, tender sweet potato, and aromatic red bell pepper and onion, all lightly sautéed in olive oil and topped with a perfectly soft-boiled egg and additional egg whites mixed in for an extra protein boost. This dish balances comforting textures with a hint of spice, making it ideal for any meal of the day.
INGREDIENTS
1.25 cups Black Beans (canned, drained)
1 Large Egg (soft-boiled)
2 Egg Whites
1/2 medium Sweet Potato (diced)
1/2 cup diced Red Bell Pepper
1/4 cup diced Yellow Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Drain and rinse the black beans if using canned.
Peel and dice the sweet potato into small cubes. Dice the red bell pepper and yellow onion.
In a medium skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook for about 5 minutes until it begins to soften.
Add the diced onion and red bell pepper, sautéing for an additional 3-4 minutes until the vegetables are tender.
Stir in the black beans and continue to cook for another 2 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
While the hash is finishing, prepare the soft-boiled egg by placing a large egg in gently boiling water for about 6 minutes for a slightly runny yolk. Meanwhile, lightly whisk 2 egg whites.
Once the vegetables are tender, lower the heat and stir in the egg whites, allowing them to cook into the hash without scrambling, which should take about 1-2 minutes.
Plate the hash, and carefully place the soft-boiled egg on top. Optionally, break the egg slightly to mix its rich yolk into the hash.
Serve immediately and enjoy your hearty, nutrient-packed meal.