Smoky Sweet Potato Hash With Baked Eggs and Manchego
- Reviews 2
Ready In: 53 mins
Serves: 2-3
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 sweet potatoes, peeled, cut into 1/2-inch dice
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1 1⁄2 teaspoons hot pimientos or 1 1⁄2 teaspoons other hot smoked paprika
- kosher salt & freshly ground black pepper
- 4 large eggs
- 3 ounces manchego cheese, shredded
Directions
- Preheat the oven to 375°F
- In a large skillet, heat the olive oil.
- Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
- Add the scallions, garlic and pimentón and cook for 1 minute.
- Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
- Bake the hash for 10 minutes, or until the potatoes are tender.
- Using the back of a spoon, make 4 wells in the hash.
- Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
- Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
- Serve immediately.
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