These hearty and filling scrambled egg, sweet potato and black bean breakfast bowls come together quickly for a morning meal to warm you up and power you through a busy day.
The sweet potatoes are precooked in the microwave to soften them before they are chopped and browned in a skillet with onions and black beans. Scrambled eggs with cilantro top off this dish. If you are not a fan of cilantro, try substituting chives. The breakfast bowl is delicious garnished with salsa and sour cream or plain Greek yogurt.
Servings: 4 bowls
- 1 pound sweet potatoes (about 2 medium)
- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 1 (15-ounce) can black beans, rinsed and drained
- ¾ teaspoon fine sea salt, or to taste
- ¼ teaspoon ground black pepper
- 8 large eggs, scrambled to your preferences
- ¼ cup chopped fresh cilantro
- options for serving: salsa, hot sauce, sour cream, Greek yogurt, chopped cilantro
Pierce the potatoes in several places with a fork. Microwave on high for 3 to 5 minutes. Potatoes should be softened and cooked through, but firm enough to be sliced. Set aside to cool.
Heat the olive oil in a large, deep skillet over medium-high heat. Cast iron works well. Add the onion and cook for about 5 minutes, until it begins to soften.
While the onion cooks, slice and quarter the potatoes. Add them to the skillet in a single layer. Cook for 3 minutes and then gently flip and stir. Cook 2 to 3 more minutes, until the edges of most of the potato pieces are browned. Stir in the beans, and cook for 2 more minutes. Stir in a ½ teaspoon of the salt and black pepper.
Stir the cilantro and remaining ¼ teaspoon of salt into the scrambled eggs.
Divide the potatoes and beans into 4 serving bowls. Top with an equal amount of eggs (2 eggs for each person). Garnish as desired, and serve warm.
This recipe originally appeared in the September/October 2018 issue of Chickens magazine.