Name: One-pan sweet potato and egg hash recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 red onion, finely chopped; 600g sweet potato, peeled, cut into 1.5cm pieces; 1 red capsicum, deseeded, finely chopped; 2 garlic cloves, crushed; 2 zucchini, cut into 1cm pieces; 4 eggs; 62.50 ml fresh basil leaves; Pinch of dried chilli flakes (optional)

One-pan sweet potato and egg hash recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Vibrant and nutritious breakfast hash with a vegetarian twist, ready in no time!

Ingredients:

18.20 gm extra virgin olive oil
1 red onion, finely chopped
600g sweet potato, peeled, cut into 1.5cm pieces
1 red capsicum, deseeded, finely chopped
2 zucchini, cut into 1cm pieces
4 eggs
62.50 ml fresh basil leaves
Pinch of dried chilli flakes (optional)

Instructions:

In a large non-stick frying pan, heat the oil over medium-high heat. Sauté the onion until golden, about 3-4 minutes. Add sweet potato, capsicum, and garlic and cook until golden, stirring occasionally for about 10 minutes. Add zucchini, cover the pan, and cook until all vegetables are tender, about 5 minutes.
Create 4 wells in the vegetable mixture and gently crack an egg into each well. Cover the pan and cook until the eggs reach your desired level of doneness. Serve with a sprinkle of fresh basil and optional chili flakes.

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