Crispy Halloumi and Sweet Potato Hash with Poached Eggs

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

Crispy Halloumi and Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Halloumi and Sweet Potato Hash with Poached Eggs

Skillet-roasted sweet potatoes and salty halloumi cubes tossed with fresh spinach and topped with a tender poached egg and a pinch of smoky paprika.

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NUTRITION

306kcal
Protein
14.8g
Fat
14.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

130g Sweet Potato, diced

25g Halloumi Cheese, cubed

1 large Egg

30g Red Bell Pepper, diced

20g Baby Spinach

1/2 tsp Extra Virgin Olive Oil

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Sauté the potatoes for 8-10 minutes, stirring occasionally, until they are tender and starting to brown.

  • 4

    Add the diced red bell pepper and halloumi cubes to the skillet, cooking for another 3-4 minutes until the cheese develops a golden, crispy crust.

  • 5

    Stir in the baby spinach and smoked paprika, cooking just until the leaves have wilted.

  • 6

    While the hash finishes, bring a small pot of water with a splash of vinegar to a gentle simmer and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 7

    Transfer the hash to a plate, top with the warm poached egg, and season with a crack of fresh black pepper.

Crispy Halloumi and Sweet Potato Hash with Poached Eggs

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

Crispy Halloumi and Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Halloumi and Sweet Potato Hash with Poached Eggs

Skillet-roasted sweet potatoes and salty halloumi cubes tossed with fresh spinach and topped with a tender poached egg and a pinch of smoky paprika.

NUTRITION

306kcal
Protein
14.8g
Fat
14.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

130g Sweet Potato, diced

25g Halloumi Cheese, cubed

1 large Egg

30g Red Bell Pepper, diced

20g Baby Spinach

1/2 tsp Extra Virgin Olive Oil

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Sauté the potatoes for 8-10 minutes, stirring occasionally, until they are tender and starting to brown.

  • 4

    Add the diced red bell pepper and halloumi cubes to the skillet, cooking for another 3-4 minutes until the cheese develops a golden, crispy crust.

  • 5

    Stir in the baby spinach and smoked paprika, cooking just until the leaves have wilted.

  • 6

    While the hash finishes, bring a small pot of water with a splash of vinegar to a gentle simmer and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 7

    Transfer the hash to a plate, top with the warm poached egg, and season with a crack of fresh black pepper.