Breakfast recipe
A colourful one-pan breakfast hash with sweet potatoes, black beans, peppers, eggs, lime yogurt, and coriander.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large non-stick frying pan, lid, knife, chopping board, colander, small bowl, wooden spoon
Method
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.
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.
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.
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.
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.
