YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Sweet Potato and Egg Hash
Enjoy a colorful and satisfying hash featuring crispy roasted sweet potato cubes, savory eggs, and a medley of bell pepper, red onion, and spinach, accented by a hint of black beans. This dish is perfectly balanced for a quick meal loaded with wholesome proteins and vibrant vegetables.
INGREDIENTS
1 medium Sweet Potato
4 Large Eggs
1 medium Red Bell Pepper
1 small Red Onion
1/4 cup Black Beans
1 cup Spinach
1/2 tablespoon Olive Oil
Salt & Pepper to taste
1 teaspoon Garlic Powder
PREPARATION
Preheat the oven to 425°F (220°C).
Dice the sweet potato into 1/2-inch cubes. Dice the red bell pepper and red onion into similar-sized pieces.
On a sheet pan, toss the sweet potato, red bell pepper, and red onion with 1/2 tablespoon of olive oil, garlic powder, salt, and pepper.
Roast the vegetables in the oven for 20-25 minutes until the sweet potatoes are tender and edges are slightly crispy.
Meanwhile, heat a non-stick skillet over medium heat and add the black beans to warm them through; season lightly with salt and pepper.
After the vegetables are roasted, remove the sheet pan from the oven and stir in the spinach, allowing its residual heat to wilt it slightly.
Create four small wells among the roasted vegetables and carefully crack one egg into each well.
Return the sheet pan to the oven and bake for an additional 6-8 minutes or until the eggs are cooked to your preference.
Remove from the oven, gently mix in the warmed black beans, and serve hot.