Cuban Sweet Potato and Black Bean Hash with Fried Eggs

Ingredients

• 2 medium Sweet potatoes, peeled and diced
• 1 can Black beans, canned, rinsed and drained
• 0.5 medium Red onion, diced
• 0.5 medium Red bell pepper, diced
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 tsp Cumin
• 0.5 tsp Chili powder
• 0.5 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 each Eggs
• 0.25 cup Cilantro, chopped

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers, about 1 minute.
2. 2Add the 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, the 0.5 medium red onion, diced, and the 0.5 medium red bell pepper, diced, to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables begin to soften and the sweet potatoes are slightly tender when poked with a fork.
3. 3Add the 2 cloves of garlic, minced, 1 teaspoon of cumin, 0.5 teaspoon of chili powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Stir constantly for 1 minute until the spices are fragrant.
4. 4Stir in the 1 can of black beans, rinsed and drained. Continue to cook for another 5 minutes, stirring occasionally, until the black beans are heated through and the hash is well combined.
5. 5While the hash finishes cooking, place a separate non-stick skillet over medium heat (350°F / 175°C). Carefully crack the 4 eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference, about 3 to 5 minutes.
6. 6Divide the sweet potato and black bean hash evenly among 4 plates.
7. 7Carefully place one fried egg on top of the hash on each plate. Garnish with the 0.25 cup of chopped cilantro and serve immediately.

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