Savory Sweet Potato Hash with Poached Eggs
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 eggs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook for about 8-10 minutes until they start to soften.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Season with smoked paprika, cumin, salt, and pepper.
- Continue cooking for another 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- While the hash is cooking, bring a pot of water to a gentle simmer for poaching the eggs.
- Crack each egg into a small bowl or ramekin.
- Carefully slide each egg into the simmering water and poach for about 3-4 minutes for a soft yolk.
- Using a slotted spoon, remove the poached eggs and drain on a paper towel.
- Divide the sweet potato hash onto plates and top each serving with a poached egg.
- Garnish with fresh parsley and additional salt and pepper if desired.
- Serve immediately and enjoy!
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