Instructions

• Prep all ingredients: cut 2 medium to large sweet potatoes into 1/2-inch cubes; small dice 1/2 red onion and 1 red bell pepper; dice 1 jalapeño; mince 2–3 garlic cloves; chop 1/3 cup fresh cilantro. Have 1 cup rinsed black beans and 4 large eggs ready.
• Heat 2 tablespoons olive oil in a large (10–12 inch) skillet over medium-high heat.
• Add the diced onion, red bell pepper, and jalapeño to the hot oil. Sauté, stirring occasionally, until the onions begin to become translucent, about 3–5 minutes.
• Add the sweet potato cubes, 1 teaspoon cumin, 1/2 teaspoon smoked paprika (regular paprika will work), the minced garlic, 1/2 teaspoon sea salt, and 1/2 teaspoon pepper. Toss everything to coat in the oil and spices.
• Continue to cook the sweet potato mixture, stirring regularly, for about 10 minutes total, until the sweet potatoes begin to brown at the edges and are fork-tender. Reduce heat to medium if the potatoes are browning too quickly.
• Stir in the 1 cup rinsed black beans and heat through, about 1–2 minutes, so the beans are warmed and evenly distributed.
• Use a spoon to move the sweet potato and bean mixture aside to create four wells in the skillet.
• Crack one egg into each well (4 large eggs total). Immediately cover the skillet with a lid.
• Cook, covered, until the eggs reach your desired doneness: about 4–5 minutes for runny yolks or 6–8 minutes for firmer yolks. Remove from heat when done.
• Sprinkle the chopped 1/3 cup fresh cilantro over the hash. Serve as-is or spoon into tortillas for tacos. Leftovers will keep up to 5 days refrigerated.