Description
Six portions of roasted sweet-potato, pepper and onion hash with one egg each.
Ingredients
Scale
- 2 pounds Sweet potatoes, peeled and diced
- 1 large Red bell pepper, diced
- 1 large Yellow bell pepper, diced
- 1 medium Red onion, diced
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 6 eggs Large eggs
Instructions
- Heat oven to 425°F. Dice 2 lb peeled sweet potatoes into roughly 1/2-inch cubes; dice the two bell peppers and red onion. Toss with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp fine salt and 1/4 tsp pepper.
- Spread in a single layer on a large rimmed baking sheet. Roast about 25–30 minutes, turning once, until sweet potato cubes are tender and have browned edges. Use a second sheet if the vegetables pile up.
- Make six shallow wells among the roasted vegetables. Crack each of six eggs into a small cup, then slide one into each well. Return the sheet to the oven roughly 8–12 minutes, checking frequently, until whites and yolks are fully set; verify the egg dish's center reaches 160°F according to FDA guidance.
- Divide the vegetables into six equal portions, each with an egg. Record whether all six wells fit, actual egg set and hot spots in a kitchen trial; serve promptly from a clean pan or platter.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roast vegetables about 30 minutes and eggs about 10 more; cook egg whites and yolks fully for the base.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Serving Size: One-sixth of vegetables and one egg