Roasted sweet potato cubes with onions, bell peppers, and a fried egg on top. A hearty, whole-food breakfast.
Peel and dice sweet potato into 1cm cubes.
Heat olive oil in a large skillet over medium-high heat.
Add sweet potato cubes and cook for 10 minutes, stirring occasionally, until golden.
Add diced onion and bell pepper; cook for 5 more minutes.
Season with paprika, salt, and pepper.
Push hash to the sides, crack eggs into the center.
Cover and cook for 3-4 minutes until eggs are set.
Garnish with fresh parsley and serve from the skillet.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.