Lunch: Southwest Hash with Adobo-Lime Crema Recipe

Ingredients

3 medium sweet potatoes (about 1-1/2 pounds), cubed
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 tablespoon canola oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
3/4 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup canned black beans, rinsed and drained
4 large eggs
1/2 cup reduced-fat sour cream
2 tablespoons lime juice
2 teaspoons adobo sauce
1/2 medium ripe avocado, peeled and sliced, optional
2 tablespoons minced fresh cilantro

Instructions

Preheat oven to 400 °. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
In a small bowl, mix sour cream, lime juice and adobo sauce. Serve sweet potato mixture with egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.

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