Sweet Potato Hash with Jammy Eggs
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Paleo, Whole30
Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 4 large eggs
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cups fresh kale or spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: Sliced avocado or hot sauce
Instructions
- Heat the olive oil in a large non-stick skillet over medium heat. Add the cubed sweet potatoes in a single layer. Season with salt, pepper, smoked paprika, and cumin. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown on the outside and tender on the inside.
- Once the potatoes are nearly done, add the chopped red onion and bell pepper to the skillet. Continue to cook for another 5-7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- While the vegetables finish cooking, bring a small pot of water to a boil. Carefully lower the eggs into the water using a slotted spoon. Boil for exactly 6 and a half minutes for a perfect jammy yolk. Immediately transfer the eggs to an ice bath for 3 minutes, then peel carefully and slice in half.
- Add the chopped kale or spinach to the vegetable skillet. Toss gently for 1-2 minutes until the greens are just wilted. Taste and add more salt or pepper if needed.
- Divide the sweet potato hash among four bowls. Top each bowl with two halves of a jammy egg. Garnish with fresh herbs and a drizzle of hot sauce if desired.