Sweet Potatoes and Baked Egg Hash

If I had to choose my favorite food and it couldn’t be chocolate… I would be hard pressed to choose just one thing. Then again I could just say that it’s eggs. I absolutely adore eggs, and can eat them at any time of the day (because hell, it’s not only a breakfast food). Last week, I finally gave the idea of a sheet pan egg a shot – and oof, was it delicious.

Ingredients (Served me around 3-4 meals… with a hearty appetite)

  • 6 eggs
  • 1 large sweet potato, thinly diced
  • 2 zucchinis, roughly chopped
  • 1 can corn
  • 1 can black beans
  • 2 bell peppers, sliced
  • freshly chopped cilantro, salt and pepper, paprika, garlic, cayenne
  • some other suggestions: avocado, hot sauce
  1. Start by preheating your oven to 425F and prep your vegetables.. i.e. chop your sweet potatoes, zucchinis, bell peppers.
  2. Line your baking sheet with tin foil and generously throw on olive oil. The (ahem correct) way to start is to get a large bowl and toss together your sweet potatoes, zucchinis, corn, black beans, bell peppers, salt & pepper, paprika, garlic and cayenne together. I have specifically not put amounts of spices because I am a huge proponent of tasting along the way, and figuring out what you like by simply trying out different things. For example: I dose inordinately with garlic (… we’re taking tbsp amounts). Mix together with some extra olive oil and pour out on your pan.
  3. Or if you’re like me, you realize this too late and simply mix everything haphazardly with your hands (which also works)
  4. Toss in the oven for 15-18 minutes
  5. Take it out (be careful, the pan is hot!) – and crack 6 eggs on top, sprinkling some S&P for good luck.
  6. Back in the oven with it for another 7-9 minutes
  7. While you’re waiting – you can prep your extra ingredients, like avocado, freshly chopped cilantro, pesto or hot sauce (yum)!)

Hint: This also makes an excellent meal prep

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