Description
Golden, crispy sweet potatoes, smoky black beans, and caramelized veggies all sizzle together in one skillet—finished with a runny-yolk egg, creamy queso fresco, and fresh cilantro. This breakfast isn’t just fuel, it’s a vibe: hearty, colorful, and packed with bold flavor. Whether you’re brunching with friends or powering up for a busy day, this skillet is your new go-to morning ritual.
Ingredients
-
1 large sweet potato, diced (½-inch cubes)
-
½ cup black beans, rinsed & drained
-
½ bell pepper, diced
-
¼ red onion, chopped
-
½ tsp cumin
-
¼ tsp smoked paprika
-
Pinch chili flakes (optional)
-
Salt & black pepper, to taste
-
1–2 eggs
-
2 tbsp queso fresco (or feta/cotija)
-
Fresh cilantro, chopped
-
1 tbsp oil (avocado or olive)
Optional: lime wedges, tortillas, hot sauce, avocado slices
Instructions
-
Sear the Sweet Potatoes – Heat oil in an oven-safe skillet over medium. Add potatoes in a single layer; cook 8 mins, stirring occasionally, until golden and tender.
-
Add Veggies – Stir in onions and peppers. Cook 5 mins until softened.
-
Spice & Beans – Lower heat. Stir in beans, cumin, paprika, chili flakes, salt, and pepper. Mash a few beans for creaminess.
-
Egg Time – Make small wells in the mix. Crack in eggs. Sprinkle a little salt over whites.
-
Bake – Transfer skillet to 375°F oven. Bake 6–8 mins: 6 for runny yolks, 8 for set. (No oven-safe skillet? Cover and cook on stovetop.)
-
Finish & Serve – Top with queso fresco, cilantro, and lime. Serve straight from skillet with warm tortillas or toast.
Notes
Dice sweet potatoes small for faster cooking. Want to spice it up? Swap chili flakes for chipotle powder and drizzle with hot honey for a smoky-sweet kick.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 320 cal Per Serving
- Fat: 14g
- Carbohydrates: 34g