Sweet Potato Breakfast Skillet
#vegetarian #family-friendly
Total Time: 30 min.
Servings: 2
Ingredients
2 eggs
1-15.5 oz can of black beans
1 large sweet potato
1 red onion
1 tsp honey
2 Tbsp. olive oil
1 tsp. cumin
½ tsp. chipotle powder
Salt & pepper, to taste
Cooking Steps
Prep
Roughly dice a red onion and cut a large sweet potato into about ½ in. (1 ½ cm.) cubes. Preheat the oven to 415°F (210°C). Rinse black beans.
Bake Sweet Potatoes
Line a baking sheet with parchment paper. Place the sweet potato cubes on the pan and drizzle over 1 Tbsp. of olive oil. Season with 1 tsp. cumin, ½ tsp. chipotle powder, and salt & pepper, to taste.
Bake for 20-25 min., stirring halfway through. Remove when baked, and set aside.
Cook Onions
While sweet potatoes are baking, add 1 Tbsp. olive oil to a large skillet over medium heat. Once shimmering, add diced onions to the pan. Cook the onion for about 3-4 min., or until lightly browned.
Add Black Beans
To the onions, pour in the rinsed black beans. Cook, stirring occasionally, for about 2 min. Season to taste with salt & pepper.
Cook Eggs
Next, make a medium circle in the middle of the pan by spreading the beans and onions outwards. Crack 2 eggs into the center of the pan and season with salt & pepper. Scramble the egg and cook until your desired consistency.
Finish
Remove the skillet from the heat and carefully pour in the baked sweet potatoes. Stir to combine.
Finally, drizzle 1 tsp. of honey over the skillet and carefully mix. Serve!