Ingredients:

  • 2 large Sweet Potatoes (approx. 600g), diced into 1/2-inch cubes
  • 1 can (15 oz) Black Beans, rinsed and patted dry
  • 1 Red Bell Pepper, diced
  • 0.5 Red Onion, finely chopped
  • 2 tbsp Avocado Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cumin
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Cayenne Pepper
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 4 Large Eggs
  • 1 Avocado, sliced
  • 1 tbsp Fresh Cilantro, chopped
  • 1 Lime, cut into wedges

Instructions:

  1. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add cubed sweet potatoes in a single layer and sear undisturbed for 3 minutes to develop a crust.
  2. Add the onions and red bell peppers to the skillet. Season with smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper. Pour in 2 tablespoons of water and immediately cover with a tight-fitting lid.
  3. Reduce heat to medium and steam for 5-6 minutes until the sweet potatoes are tender.
  4. Remove the lid and increase heat to medium-high. Fold in the black beans. Create four small wells in the mixture and crack one egg into each well.
  5. Cover the skillet for 2-3 minutes until egg whites are set but yolks remain runny. Serve topped with sliced avocado, fresh cilantro, and a squeeze of lime.