Sheet Pan Sweet Potato Hash with Peppers, Fried Eggs & Paprika Aioli

Ingredients

• 1 small bunch cilantro (Leaves reserved partly for serving; discard stems)
• 4 oz crumbled feta cheese
• 8 eggs
• 2 cloves garlic (Peeled and minced)
• 4 green bell peppers (Trimmed, seeded, and medium diced)
• 2 red chili peppers (Seeded, ribs removed, and sliced into thin half-moons; use gloves or wash hands thoroughly after handling)
• 1 medium red onion (Halved and sliced crosswise into thin half-moons)
• 0.5 lb sweet potatoes (Peeled and medium diced)
• apple cider vinegar (For the aioli)
• black pepper (For seasoning the vegetables, aioli, and eggs)
• ground coriander (For seasoning the vegetables and aioli)
• ground cumin (For seasoning the vegetables and aioli)
• extra virgin olive oil (For roasting the vegetables and frying the eggs)
• mayonnaise (For the aioli)
• paprika (For the aioli)
• salt (For the vegetables and eggs)
• soy sauce (For the aioli)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Wash and dry all of the fresh produce.

3. 3

   Peel and medium-dice the sweet potatoes. Divide them between two baking sheet pans.

4. 4

   Trim, seed, and medium-dice the green bell peppers. Add them to the baking sheets with the sweet potatoes.

5. 5

   Halve the chili peppers lengthwise. Use a spoon to remove the seeds and ribs, then slice the peppers crosswise into thin half-moons. Add them to the baking sheets. Do not touch your eyes while handling the peppers; wash your hands afterward or wear gloves.

6. 6

   Peel and halve the red onion, then slice it crosswise into thin half-moons. Add it to the baking sheets with the other vegetables.

7. 7

   Drizzle the vegetables with olive oil and season them with the salt, black pepper, coriander, and cumin. Toss until combined, then spread the vegetables into an even layer.

8. 8

   Place the baking sheets in the oven; the oven does not have to be fully heated yet. Roast the vegetables for 18–20 minutes, stirring halfway through, until golden and fork-tender.

9. 9

   Meanwhile, peel and mince the garlic. Add it to a small bowl with the mayonnaise, apple cider vinegar, soy sauce, paprika, coriander, cumin, and black pepper. Stir to combine the aioli, then set it aside.

10. 10

    Preheat a large skillet over medium-high heat.

11. 11

    Once the skillet is hot, add olive oil and swirl to coat the bottom.

12. 12

    Working in batches if necessary, gently crack the eggs into the skillet. Cook for about 4 minutes, until the tops of the whites are set but the yolks remain runny.

13. 13

    Remove the skillet from the heat and season the eggs with salt and black pepper.

14. 14

    While the eggs cook, shave the cilantro leaves from the stems. Discard the stems and mince the leaves.

15. 15

    When the vegetables are done, remove them from the oven. Sprinkle them with half of the cilantro and stir to combine. Reserve the remaining cilantro for serving.

16. 16

    Divide the roasted vegetables and fried eggs between plates or bowls. Top with the aioli, remaining cilantro, and crumbled feta, then serve.

Notes

The structured recipe data does not provide quantities for the oil, seasonings, mayonnaise, vinegar, or soy sauce; add them to taste or according to the aioli consistency desired.

Nutrition per serving

• main
• sheet-pan
• roasted
• vegetarian
• high-protein
• one-pan
• gluten-free
• weeknight