NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 tbsp extra virgin olive oil

1 cup bell peppers

0.25 cup red onion

0.5 cup black beans

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

4 large eggs

1 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the sweet potato into small, uniform half-inch cubes to ensure even cooking in the skillet.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium heat until shimmering.

• 3

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until tender and golden brown.

• 4

  Toss in the diced bell peppers, red onion, and rinsed black beans, cooking for another 5 minutes until the vegetables are soft.

• 5

  Season the vegetable mixture with smoked paprika, sea salt, and black pepper, stirring well to coat everything evenly.

• 6

  Use a spoon to create four small wells in the vegetable hash and carefully crack one egg into each opening.

• 7

  Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are fully opaque but the yolks are still beautifully runny.

• 8

  Remove from heat and finish the dish by sprinkling crumbled feta cheese and chopped fresh parsley over the top before serving.