Prepare the hash ingredients

Peel the sweet potatoes and cut them into 1.5 cm cubes so they cook evenly. Dice the red pepper, finely slice the red onion, drain and rinse the black beans, roughly chop the coriander, and cut the lime in half.

Brown the sweet potatoes

Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add the sweet potatoes with a pinch of salt, then cook for 10 to 12 minutes, stirring every few minutes, until the edges are golden and the cubes are starting to soften.

Let the sweet potatoes sit between stirs so they brown rather than steam.

Add the beans and vegetables

Stir in the remaining olive oil, red onion, and red pepper. Cook for 5 minutes until the pepper is glossy and the onion has softened, then add the smoked paprika, ground cumin, black beans, and baby spinach. Cook for 3 to 4 minutes until the beans are hot and the spinach has just wilted.

Set the eggs

Make 4 shallow gaps in the hash and crack an egg into each one. Cover the pan, reduce the heat to medium-low, and cook for 5 to 7 minutes until the whites are set and the yolks are still soft, or cook a little longer for firmer yolks.

Finish with lime yogurt

Stir half the lime juice and a pinch of salt through the Greek yogurt. Spoon the hash into shallow bowls, add a dollop of lime yogurt, scatter with coriander, and squeeze over the remaining lime juice to brighten the pan.