Gut Friendly Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes, eggs, and a handful of warming spices come together in a single cast iron skillet for a meal that feels both nourishing and genuinely satisfying. The sweet potatoes are crisped in olive oil until golden, then reunited with sautéed onion, red bell pepper, and garlic — a combination that's gentle on the gut while still delivering serious flavor. Cumin, smoked paprika, and turmeric add depth without overwhelming, and the whole thing gets finished with a bright hit of fresh lime juice and cilantro that makes every bite feel alive. Eggs are nestled right into the hash and cooked to your preferred doneness, so you get that creamy yolk melting into the spiced vegetables underneath. Every ingredient here is whole and recognizable — no processed fillers, no hidden additives, just real food cooked simply. Optional avocado slices on the side add healthy fat and a cool, creamy contrast that rounds out the dish beautifully. It's the kind of one-pan meal you'll want on repeat, whether you're easing your digestion or just craving something wholesome that actually tastes like a treat.
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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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