Mediterranean Diet Friendly Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting — sweet, smoky, and bright all at once. Cubed sweet potatoes get crisped in extra-virgin olive oil until golden, then layered with sautéed onion, red bell pepper, and garlic before a warm trio of cumin, smoked paprika, and turmeric ties everything together. Eggs are nestled right into the hash and cooked to your liking, so every bite has that satisfying combination of creamy yolk and hearty vegetable base. A finish of fresh lime juice and cilantro lifts the whole dish, cutting through the richness in a way that feels clean and vibrant. This is exactly the kind of recipe that fits naturally into a plant-forward, olive-oil-based eating style — whole vegetables, quality fats, and eggs as a lean protein source, with nothing processed in sight. Optional avocado slices add another layer of healthy fat and make the presentation look effortlessly good. It all comes together in a single cast iron skillet, which means less cleanup and more time to actually enjoy the meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!