Fructose Free Za'atar-Tahini Egg Hash with Sweet Potatoes
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lbs sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, seeded and diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions (green tops only), thinly sliced
- 2 cups baby spinach, loosely packed
- 6 large eggs
For the tahini drizzle
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- ¼ tsp salt
For serving
- 2 tbsp za'atar
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potato cubes with 2 tablespoons of the olive oil, the cumin, turmeric, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the sweet potatoes roast, whisk together the tahini, lemon juice, water, grated garlic, and salt in a small bowl until smooth and pourable. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzleable consistency. Set aside.
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