148kcal
3g
24g
2g
2g
4g
9g
41mg
- 2 small to medium or 1 large peeled and cut into ½-inch dice Sweet potato
- 4 tbsp Avocado oil
- ½ small diced Red onion
- 1 cored, seeded, and diced Red bell pepper
- ½ tsp Garlic powder
- ½ tsp Ground cumin
- Pinch Ground chipotle
- 4 Organic eggs
- 1 ripe, pitted, peeled, and sliced Avocado
- ¼ cup chopped Fresh cilantro leaves
- To serve Lime wedges
1. Bring a pot of salted water to a boil. Add 300g / 10.58oz peeled and diced Sweet potato, cook for 10-12 minutes until tender. Drain and set aside.
2. Heat 2 tbsp Avocado oil in a 9- or 10-inch nonstick pan over medium heat. Add 50g / 1.76oz diced Red onion and 120g / 4.23oz diced Red bell pepper. Season with salt and pepper, cook for 3-5 minutes until onions are translucent.
3. Add 1 more tbsp of Avocado oil, Sweet potato, ½ tsp Garlic powder, ½ tsp Ground cumin, and a pinch of Ground chipotle. Cook for another 5-8 minutes until sweet potatoes brown.
4. Make four wells in the hash, add a little less than a tsp of remaining Avocado oil in each, and crack an Organic egg in each well. Turn heat to medium-low, season with salt and pepper, cover, and cook for 4-6 minutes until whites are set but yolks are runny.
5. Transfer to serving plates, garnish with sliced Avocado and chopped Fresh cilantro leaves, serve with Lime wedges.
27% of RDI
37% of RDI
24% of RDI
0% of RDI
0% of RDI
37% of RDI
40% of RDI
For a healthier option, you can use less oil and prefer over-easy or poached eggs by cooking the hash and eggs separately.
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