YOUR SOLIN GENERATED RECIPE
Egg and Roasted Sweet Potato Hash with Bell Peppers and Onions
Pan-roasted sweet potatoes and bell peppers tossed with savory diced chicken and topped with soft-cooked eggs, finished with crisp caramelized edges.
INGREDIENTS
120g Sweet Potato, cubed
70g Cooked Chicken Thigh, diced
2 Large Eggs
50g Red Bell Pepper, diced
30g Yellow Onion, diced
1 tsp Avocado Oil
Pinch of sea salt, black pepper, and smoked paprika
PREPARATION
Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and start to develop golden-brown edges.
Stir in the diced bell peppers, onions, and the pre-cooked diced chicken thigh.
Season the mixture with sea salt, black pepper, and a pinch of smoked paprika, then sauté for another 4-5 minutes until the vegetables are soft and the chicken is heated through.
Use a spoon to create two small wells in the hash mixture and carefully crack one egg into each well.
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 3-4 minutes or until the egg whites are set but the yolks remain slightly runny.
Remove from heat and serve immediately, optionally garnished with fresh herbs or a slice of jalapeño.