Name: Sheet Pan Sweet Potato Hash with Peppers, Fried Eggs & Paprika Aioli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 12 eggs; 3 cloves garlic; 6 green bell peppers; 3 red chili peppers; 1 ½ medium red onions; 1.02 kg sweet potatoes; apple cider vinegar; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; mayonnaise; paprika; salt; soy sauce

Sheet Pan Sweet Potato Hash with Peppers, Fried Eggs & Paprika AioliSheet Pan Sweet Potato Hash with Peppers, Fried Eggs & Paprika Aioli — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (113 g) pkg crumbled feta cheese

12 eggs

3 cloves garlic

6 green bell peppers

3 red chili peppers

1 ½ medium red onions

1.02 kg sweet potatoes

apple cider vinegar

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

mayonnaise

paprika

salt

soy sauce

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes; divide between two large baking sheet pans.

Trim, seed, and medium dice bell peppers; add to the baking sheets with the sweet potato.

Halve chili peppers lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons and add to the baking sheets. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, halve, and slice onions crosswise into thin half-moons. Add to the baking sheets with the other veggies, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden and fork-tender, 20-25 minutes.

Meanwhile, peel and mince garlic. Place in a small bowl along with mayo, vinegar, soy sauce, and spices; stir to combine the aioli and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

While the eggs are cooking, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the veggies are done, remove from the oven, sprinkle with half of the cilantro, and stir to combine. (Reserve remaining cilantro for serving.)

To serve, divide veggies and eggs between plates or bowls; top with aioli, remaining cilantro, and feta. Enjoy!

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