Lunch: Smoky Sweet Potato Hash with Baked Eggs and Manchego

Recipe By: Melissa Rubel This one-dish breakfast recipe is for those days when you want to cozy up with the newspaper and a cup of coffee.

Ingredients

3 tbsp. extra-virgin olive oil
2 sweet potatoes (1 1/4 pounds)
2 scallions
1 clove garlic
1 1/2 tsp. hot pimenton or other hot smoked paprika
kosher salt and freshly ground pepper
4 eggs
3 oz. Manchego cheese

Instructions

Preheat the oven to 375 degrees F. In a large skillet, heat the olive oil. Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes. Add the scallions, garlic and pimenton and cook for 1 minute. Season the hash with salt and pepper and transfer to an 8-inch square baking dish. Bake the hash for 10 minutes, or until the potatoes are tender.
Using the back of a spoon, make 4 wells in the hash. Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top. Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny. Serve immediately.

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