This one-pan meal tastes incredible and couldn’t be easier to prepare. The vibrant colors from the sweet potato and eggs are contrasted with the fresh cilantro to make this dish stunning to look at. Make this for brunch next time you have company and it’s sure to be a hit.
- 3 Pounds sweet potatoes, cut into 1-inch cubes
- 2 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 Tablespoons vegetable oil
- 1 Tablespoon cumin
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 6 eggs
- 2 Tablespoons cilantro, chopped
Preheat oven to 400 degrees F.
On a large baking sheet, toss potatoes, bell pepper, onion, oil, cumin, salt, and pepper.
Spread vegetables in single layer and bake 20 minutes.
Remove from oven, give them a stir, and cook for an additional 20 minutes.
Remove pan from oven again, and using a small cup or bowl, create six shallow divots in the hash and carefully break the eggs into them.
Return the pan to the oven and bake for 5 minutes, or until eggs are to desired doneness.
Remove from oven again, sprinkle with cilantro, and enjoy.