Description
Perfectly seasoned sweet potatoes baked in tomato sauce with black beans and served with avocado and a silky poached egg. Perfect for a low key brunch!
Ingredients
- 1 Sweet Potato, Peeled And Cubed
- 1 Tablespoon Extra Virgin Olive Oil
- Kosher Salt And Cracked Black Pepper, For Taste
- ¼ teaspoons Smoked Paprika
- ½ teaspoons Chili Powder
- ½ cups Tomato Sauce (homemade Or Store Bought)
- 2 Tablespoons Black Beans, Rinsed
- 1 Egg, Poached
- ½ Avocado, Thinly Sliced
- 1 Tablespoon Cottage Cheese Or Plain Greek Yogurt
- FOR THE GARNISHES (optional):
- Sliced Scallions
- Microgreens
- Your Favorite Hot Sauce
- Equipment
- Miniature Cast Iron Skillet (See Note)
Preparation
Preheat oven to 425ºF.
Peel the sweet potato and cube it into 1/2-inch cubes. Place cubed sweet potatoes in a bowl and drizzle with olive oil; season with the dry seasonings and toss until evenly coated.
Transfer the sweet potatoes into the skillet. Add the tomato sauce and the rinsed black beans. Place in the oven, uncovered, for 20 minutes or until sweet potato is tender with the poke of a fork.
While potatoes bake, you can prep your garnishes and poach the egg. See notes for egg poaching tips.
Once the sweet potatoes are tender and ready, remove from oven and set aside.
Place avocado on top of the potatoes in addition to the poached egg, cottage cheese or yogurt, and garnishes. Serve hot.
Notes:
1. If you’re doubling (or more) this recipe, you can use a regular-sized cast iron skillet.
2. To poach egg, bring a pot of water to a gentle but steady simmer (not a rolling boil). Add a teaspoon of vinegar to the water. Crack each egg into it’s own ramekin or a small cup. With a spoon, create a gentle whirlpool in the water. This will help the egg white wrap around the yolk. Slowly tip the egg into the whirlpool, white first. Let to cook for 3 minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Set the egg onto a paper towel and gently pat dry. Transfer to your dish.
