Anti Inflammatory Cilantro-Lime Sweet Potato Egg Hash
This one-pan skillet meal is the kind of weeknight dinner — or lazy weekend brunch — that feels indulgent but is quietly doing a lot of good work. Sweet potatoes bring natural sweetness and a satisfying, hearty base, while cumin, smoked paprika, and turmeric layer in warm, complex flavor with every bite. Turmeric in particular is a cornerstone of anti-inflammatory eating, and here it blends seamlessly into the spice mix rather than tasting medicinal or out of place. Extra-virgin olive oil does the heavy lifting in the pan, and it's the kind of fat that supports the whole philosophy of this style of cooking. Eggs nestled into shallow wells and steamed right in the skillet make this feel like a complete, nourishing meal without any extra dishes. A hit of fresh lime juice and a handful of cilantro at the finish brighten everything up and cut through the richness beautifully. Serves four, and honestly, the optional avocado slices on top are worth it every single time.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4–6 large eggs
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
For serving
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with ¼ tsp of the salt, and cook undisturbed for 5 minutes, until the undersides are golden and beginning to crisp. Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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