Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

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

Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

Savor a vibrant and hearty hash featuring crispy diced sweet potato, tender red bell pepper, and red onion accented with warm, baked eggs nestled atop a bed of lightly tossed chickpeas. Finished with a sprinkle of creamy fresh feta and a drizzle of olive oil, this dish marries rustic textures with a burst of Mediterranean flair, making it a satisfying meal any time of the day.

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NUTRITION

550kcal
Protein
31.1g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~114g)

1/3 cup Cooked Chickpeas (~55g)

3 Large Eggs

1/4 cup Fresh Feta Cheese (crumbled, ~38g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into 1/2-inch cubes. Rinse the chickpeas and set aside. Finely chop the red bell pepper and red onion.

  • 3

    On a baking sheet, toss the sweet potato cubes, red bell pepper, red onion, and chickpeas with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through until the sweet potatoes are tender and edges are crispy.

  • 5

    Once the hash is nearly done, create three small wells in the roasted mixture. Crack an egg into each well.

  • 6

    Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired doneness.

  • 7

    Remove from the oven and immediately sprinkle crumbled feta cheese over the hot hash.

  • 8

    Serve warm and enjoy this nutritious, balanced meal that perfectly marries savory roasted vegetables with the rich creaminess of feta and baked eggs.

Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

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

Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Baked Eggs and Fresh Feta

Savor a vibrant and hearty hash featuring crispy diced sweet potato, tender red bell pepper, and red onion accented with warm, baked eggs nestled atop a bed of lightly tossed chickpeas. Finished with a sprinkle of creamy fresh feta and a drizzle of olive oil, this dish marries rustic textures with a burst of Mediterranean flair, making it a satisfying meal any time of the day.

NUTRITION

550kcal
Protein
31.1g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (~114g)

1/3 cup Cooked Chickpeas (~55g)

3 Large Eggs

1/4 cup Fresh Feta Cheese (crumbled, ~38g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into 1/2-inch cubes. Rinse the chickpeas and set aside. Finely chop the red bell pepper and red onion.

  • 3

    On a baking sheet, toss the sweet potato cubes, red bell pepper, red onion, and chickpeas with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through until the sweet potatoes are tender and edges are crispy.

  • 5

    Once the hash is nearly done, create three small wells in the roasted mixture. Crack an egg into each well.

  • 6

    Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired doneness.

  • 7

    Remove from the oven and immediately sprinkle crumbled feta cheese over the hot hash.

  • 8

    Serve warm and enjoy this nutritious, balanced meal that perfectly marries savory roasted vegetables with the rich creaminess of feta and baked eggs.