By Melissa Bookhoop
Peel and dice the sweet potatoes into small cubes. They should be roughly 1 cm in size for even cooking.
Dice the yellow onion and red bell peppers into similar-sized pieces as the sweet potatoes.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the diced onions and cook until softened, about 5 minutes.
Add the diced red bell peppers to the onions and continue to cook for another 3 minutes, stirring occasionally.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the diced sweet potatoes. Stir to combine with the onions and peppers.
Sprinkle the smoked paprika over the mixture, and season with salt and pepper to taste. Stir well to ensure the spices are evenly distributed.
Cover the skillet with a lid and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 15-20 minutes.
While the sweet potatoes are cooking, bring a medium pot of water to a simmer. Poach the eggs by cracking each into a small bowl and gently pouring into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
Once the sweet potatoes are tender, add the baby spinach to the skillet and stir until wilted, about 2 minutes.
Divide the sweet potato hash among three plates. Carefully place two poached eggs on top of each serving.
Season the top of the eggs with a bit more salt and pepper if desired. Serve immediately.
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By Melissa Bookhoop
This American Breakfast Brunch Vegetarian recipe is ready in 45 minutes and features sweet potatoes, yellow onion, red bell peppers and other delicious ingredients. Contains 450 calories total.
Peel and dice the sweet potatoes into small cubes. They should be roughly 1 cm in size for even cooking.
Dice the yellow onion and red bell peppers into similar-sized pieces as the sweet potatoes.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the diced onions and cook until softened, about 5 minutes.
Add the diced red bell peppers to the onions and continue to cook for another 3 minutes, stirring occasionally.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the diced sweet potatoes. Stir to combine with the onions and peppers.
Sprinkle the smoked paprika over the mixture, and season with salt and pepper to taste. Stir well to ensure the spices are evenly distributed.
Cover the skillet with a lid and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 15-20 minutes.
While the sweet potatoes are cooking, bring a medium pot of water to a simmer. Poach the eggs by cracking each into a small bowl and gently pouring into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
Once the sweet potatoes are tender, add the baby spinach to the skillet and stir until wilted, about 2 minutes.
Divide the sweet potato hash among three plates. Carefully place two poached eggs on top of each serving.
Season the top of the eggs with a bit more salt and pepper if desired. Serve immediately.
Calories per Serving: 450
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