Ingredients:
-1 Can Organic Black Beans
-2 Large Sweet Potatoes Peeled & Cut Into 1/2 Inch Cubes
-4 Shallots, Chopped
-2 Teaspoon Chopped Fresh Rosemary
-Pinch Of Sea Salt
-Pinch Of Ground Black Pepper
-1 Tablespoon Olive Oil
-4 Cups Baby Spinach
-4 Garlic Cloves Minced
-8 Large Eggs
-1 Avocado Peeled & Cubed
-The Juice From 1 Fresh Lime
Instructions:
Preheat your oven to 400 degrees, and coat a cast iron skillet with olive oil.
Add your potatoes and shallots then season with sea salt and pepper. Generously drizzle with the oil and toss really well to evenly coat your potatoes.
Place the dish into your preheated oven and roast for 20 minutes or so, stirring halfway through.
Meanwhile, heat a skillet over medium heat. Add black beans, spinach, rosemary, and garlic. Sauté, stirring constantly just until spinach is wilted, about 2 minutes.
Once the sweet potatoes are fork-tender, remove them from the oven. Stir in your spinach mixture, and make space to gently crack eggs into the potatoes. Crack each egg in its spot very gently without breaking the yolk.
Return to the oven and bake for 10+ minutes, or until eggs are done to your liking.
Quickly chop up you avocado, squeezing lime juice over it to prevent it browning.
Serve hash with chopped avocado
📸 DVF Preservation Nation
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So Easy To Make & Delicious!!!