Caribbean-Spiced Sweet Potato and Black Bean Hash

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 2 tbsp Coconut Oil
• 1 tsp Garlic Powder
• 1/2 tsp Allspice
• 1/4 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 large Eggs

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1/2-inch cubes. Dice the 1/2 medium onion and the 1/2 medium bell pepper. Open the 1 can of black beans, pour them into a colander, and rinse them under cold water until the water runs clear, then drain them well.
2. 2Place a 12-inch skillet over medium heat. Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
3. 3Add the cubed 2 medium sweet potatoes, the diced 1/2 medium onion, and the diced 1/2 medium bell pepper to the hot skillet. Cook, stirring occasionally, for 10 to 12 minutes, or until the sweet potatoes are tender when poked with a fork and the vegetables have softened.
4. 4Add the drained 1 can of black beans, 1 teaspoon of garlic powder, 1/2 teaspoon of allspice, 1/4 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir everything together to combine and cook for another 5 minutes, stirring occasionally, until the beans are heated through.
5. 5While the hash is cooking, prepare the 4 large eggs. You can fry them in a separate non-stick skillet over medium heat (around 325°F or 163°C) until the whites are set and the yolks are cooked to your preference, about 2-4 minutes per egg.
6. 6Divide the sweet potato and black bean hash among 4 plates. Top each serving with one of the fried 4 large eggs.

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