Breakfast Sweet Potato Hash with Basted Eggs
This is one of Barry's and my favorite breakfasts! I found a similar recipe in a Flat-Belly Diet Book, then altered it suit our slightly spicier taste. Full of fiber, protein, healthy fats, and flavor, this breakfast will power you through the first half of the day without a tinge of guilt (or hunger)! Try it and have an awesome day! Serves 4
1 Tablespoon olive oil
1 cup chopped red onion
1 cup chopped red pepper
1/4 to 1 fresh Jalapeno pepper, with or without membrane & seeds, depending on your heat tolerance, may omit if heat is unwanted!
1/4 teaspoon ground chipotle pepper or black pepper (Chipotle pepper will add more heat)
1/2 teaspoon salt
Juice of 1 lime
1 cup canned black bean, drained and rinsed
1 medium sweet potato, baked just until tender, peeled and cut into 1/2-inch cubes
Freshly-squeezed juice of 1 lime
Vegetable oil
2-8 eggs (1 or 2 per person)
Water
Salt and ground black or Chipotle pepper
1 avocado, pitted, peeled, and sliced
Fresh cilantro leaves
Salsa, optional
Add oil to a large skillet (I prefer cast iron) and heat to medium-high. Add the onion, red pepper, and jalapeno (if using) and saute until vegetables are beginning to soften and brown a bit. Stir in chipotle or black pepper and salt.
Add the black beans and sweet potato cubes. Cook, stirring occasionally until heated through and the sweet potato starts to brown in spots. Stir in the lime juice and cook until it evaporates just a bit. Divide evenly into 4 shallow bowls and keep warm while preparing eggs.
In another large non-stick skillet (with lid), heat enough vegetable oil to cover the bottom of the pan. Heat to medium-low heat. Add eggs to the pan (do not crowd) and cook until the white begin to set. Add about 2 Tablespoons of water to the pan and quickly cover with the lid. Allow the eggs to baste (Steam) over low heat until the whites are completely set, including over the top of the yolk. Sprinkle with salt and either black or Chipotle pepper to taste.
Carefully transfer the eggs to the top of the hash. Garnish with the avocado slices and cilantro leaves. A slice of lime on the side is also good for those who love more acid (like me!).