NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Sweet potato

0.5 medium Red bell pepper

0.25 medium Red onion

0.5 cup Black beans

1 teaspoon Olive oil

0.5 teaspoon Smoked paprika

0.25 teaspoon Ground cumin

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

2 large Eggs

0.5 cup Liquid egg whites

1 ounce Feta cheese

0.25 cup Plain Greek yogurt

1 tablespoon Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Place the diced sweet potato, red bell pepper, and red onion on the pan, then drizzle with olive oil.

• 3

  Sprinkle the smoked paprika, cumin, sea salt, and black pepper over the vegetables and toss until evenly coated.

• 4

  Spread the vegetables in a single layer and roast for 20 minutes until the sweet potatoes are tender.

• 5

  Remove the pan from the oven, stir in the black beans, and create four small wells in the mixture.

• 6

  Carefully pour the liquid egg whites into the wells and crack one whole egg into two of the wells.

• 7

  Return the pan to the oven for 8 to 10 minutes or until the egg whites are opaque and the yolks are set to your liking.

• 8

  Garnish the hot hash with crumbled feta cheese, a dollop of Greek yogurt, and fresh cilantro before serving.