Sheet Pan Sweet Potato Hash with Eggs

6 steps

• Preheat oven to 425F.
• Rinse and drain one 15oz (425 g) can of black beans.
• Combine black beans, sweet potatoes, zucchini, onion, sweet pepper, frozen corn, garlic, olive oil, chili powder, cumin, paprika, salt, and pepper in a large bowl. Stir to mix vegetables and spices.
• Pour vegetable mixture on a baking sheet and spread out evenly. Bake for about 10 minutes, stir with a large spatula and then bake for another 10 minutes.
• Remove baking sheet from the oven. Using the back of a spoon, make 6 evenly spaced wells in the vegetable mixture for the eggs. Spray vegetable oil in each well to prevent the egg from sticking to the pan.
• Place a raw egg in each well and bake for another 10 minutes to cook the eggs. Divide into equal portions and serve.

Each portion contains 1 egg and about 2/3 cup of vegetable mixture.

Tips:
To save prep time, use frozen or pre-prepared veggies. See below for useful conversions if you are only using raw unprocessed vegetables.

2 small-medium potatoes will make about 2 cups peeled and diced. Place diced potatoes in a covered, microwave-safe bowl with a small amount of water. Microwave for 4 minutes and drain.

2 medium raw zucchinis will make about 2 1/2 cups sliced.

1 large red bell pepper will make about 1 3/4 cups sliced.

1 large corn cob will make about 1 cup kernels.

3 cloves of garlic will make about 1 tablespoon minced.