Sweet Potato & Egg Suhoor Hash
Breakfast · American · Ready in 35 min · Serves 2
A gluten-free hash of roasted sweet potato, peppers, and onions, topped with crispy-edged fried eggs. Iron-rich and deeply satisfying for sustained fasting energy.
Per serving
- Calories
- 350
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D8%
- B1228%
- Zinc15%
- Magnesium13%
- Omega-312%
- Folate25%
- Calcium7%
- Potassium16%
- Vitamin C103%
- Riboflavin32%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Sweet potato
- 100 g Bell pepper (mixed colors)
- 80 g Red onion
- 3 whole Eggs
- 25 ml Olive oil
- 3 g Cumin
- 3 g Salt and black pepper
Method
- 1
Peel sweet potato and cut into small ½-inch cubes. Heat olive oil in a large skillet over medium-high heat. Add sweet potato, cumin, salt, and pepper. Cook for 12-15 minutes, stirring occasionally, until cubes are soft inside and crispy at the edges.
- 2
Dice bell pepper and red onion. Add to the pan and cook for another 5-7 minutes until vegetables are softened and onion is translucent.
- 3
Using a spoon, make three small wells in the hash mixture. Crack one egg into each well. Reduce heat to medium and cover the skillet partially with a lid.
- 4
Cook for 4-5 minutes until egg whites are set but yolks remain slightly runny. Serve directly from the skillet or transfer to plates.
