Diced sweet potato gets a hard sear in a hot skillet until the edges crisp, then turmeric and cumin bloom into the oil while the eggs cook sunny-side up on top. The result eats like a diner hash but leans on fiber and anti-inflammatory spice instead of grease.
Ingredients
- 2 cups sweet potato, diced small
- 1 tbsp olive oil
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 cloves garlic, minced
- 4 eggs
- Salt and pepper to taste
- Fresh parsley and chili flakes to garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sweet potato in a single layer and let sear undisturbed for 4-5 minutes.
- Stir in onion and bell pepper. Cook 6-8 minutes, stirring occasionally, until sweet potato is fork-tender and browned in spots.
- Add garlic, turmeric, and cumin. Stir for 1 minute until fragrant. Season with salt and pepper.
- Make four small wells in the hash. Crack an egg into each well, cover, and cook 3-4 minutes until whites are set and yolks are still soft.
- Garnish with parsley and chili flakes. Serve straight from the skillet.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 16g |
| Total carbohydrates | 34g |
| Dietary fiber | 6g |
| Protein | 16g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Sweet potato provides fermentable fiber that feeds beneficial gut bacteria and supports regular digestion. Turmeric's curcumin, especially when cooked in oil with black pepper, helps calm intestinal inflammation. Eggs contribute choline, which supports the gut lining and liver function together.
Leftover hash reheats well in a skillet the next morning, so double the batch if you're cooking for more than two. For more spiced egg breakfasts, try our Tomato Bell Pepper Shakshuka or Buckwheat Porridge with Roasted Vegetables and Egg.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
