Time: 30 minutes
Oil or cooking spray (I prefer avocado oil for recipes above 350°)
1 medium sweet potato, chopped
1 medium potato, chopped
1 red bell pepper (or color of your choice), diced
2 zucchini, sliced
1, 15-ounce can black beans, drained and rinsed
3 tablespoons avocado oil
2 minced garlic cloves or 1 heaping Tbsp of jarred minced garlic
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
salt & pepper (few cracks of each from a grinder or about 1/4 tsp of each)*
6 large eggs
1/4 cup chopped fresh cilantro leaves
1 large or 2 small avocados
1 lime, sliced
1.) Preheat your oven to 425°. Using cooking spray or oil, lightly grease a rimmed baking sheet.
2.) In a large bowl, toss the chopped potatoes, zucchini, bell pepper and black beans in avocado oil. Add in the spices and mix until coated evenly. Place on the baking sheet and sprinkle with the salt and pepper, if desired.
3.) Bake for about 15-20 minutes until the potatoes are tender. Using a wooden spoon, mix the veggies once about 10 minutes into the cook time to keep from sticking/burning on one side.
4.) Remove the baking sheet from the oven and using a spatula or wooden spoon, create 6 wells in the vegetables*. Crack an egg into each well (I would suggest cracking each egg in a glass measuring cup then gently pouring into the well).
5.) Continue baking for 7-9 minutes or until eggs are set. Garnish with avocado, cilantro and a fresh squeeze of lime, if desired.
*Consider spraying extra oil on the baking sheet where the wells are created to ensure the eggs won’t stick!