Sweet Potato and Black Bean Hash with Fried Eggs (Gluten-Free)

Instructions

1. 1Peel the 2 medium sweet potatoes. Cut them into 1.27 cm cubes. Cut the 1 medium red bell pepper into 1.27 cm pieces. Cut the 1/2 medium onion into 1.27 cm pieces.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium heat (176.7°C / 175°C).
3. 3Add the cubed sweet potatoes, red bell pepper pieces, and onion pieces to the hot skillet. Cook, stirring occasionally, for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork. They should look slightly softened and may have a few browned edges.
4. 4Add the 1 can of black beans (drained and rinsed), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir everything together and cook for another 5 minutes, allowing the flavors to meld and the beans to heat through.
5. 5While the hash is finishing, use a separate skillet to fry the 4 large eggs to your preference. For sunny-side up, cook for about 2-3 minutes until the whites are set and the yolks are still runny. For over-easy, flip carefully and cook for another 30 seconds.
6. 6Spoon the sweet potato and black bean hash onto plates. Top each serving with one of the fried eggs.

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