Sweet Potato and Bean Hash with Eggs

• 3 tbspolive oil
• 600gsweet potatoes (about 2 medium), peeled and cut into 1.5cm dice
• 1onion, chopped
• 1red pepper, diced
• 3garlic cloves, crushed
• 2 tspsmoked paprika
• 1 tspground cumin
• 240 gdrained black beans (from one 400 g tin), rinsed
• 4eggs
• 4spring onions, sliced
• 15 mllime juice
• fine salt
• black pepper
• ½lime, cut into wedges, optional (optional)

Method

1. 1Heat 2 tablespoons of the oil in your largest frying pan, one with a lid, over a medium-high heat. Add the sweet potatoes with half a teaspoon of salt, splash in 3 tablespoons of water and cover. Cook for 8 minutes, shaking the pan once or twice, until the pieces are just tender when pierced.
2. 2Take off the lid, add the onion and red pepper and cook for 6 minutes, stirring only now and then, until the sweet potato is browned and catching at the edges and the onion is soft. Stir too often and it never gets a crust.
3. 3Stir in the garlic, paprika and cumin for 1 minute until fragrant, then add the beans and the last tablespoon of oil. Press everything down flat and cook for 3 minutes until the beans are hot and the underside is crisp.
4. 4Stir in the measured lime juice and season with salt and pepper. Taste a piece of sweet potato; it should be sweet, smoky and sharp enough to want a second forkful.
5. 5Make four hollows in the hash and crack an egg into each. Cover and cook for 4–6 minutes until the whites are set and the yolks are still soft.
6. 6Scatter over the spring onions and serve straight from the pan with any optional lime wedges.

Per serving

kcal

434

protein

17.1g

fibre

12.3g

carbs

54.7g

fat

16.9g