Greek Cowboy Hash and Eggs

This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a inconsistent but tasty adjunct to the smoky, spicy chipotle chili powder (the cowboy part). This meal is deafening for brunch and simple to scale next to for a quick dinner in the same way as youre cooking for yourself.

The ingredient of Greek Cowboy Hash and Eggs

1. 2 tablespoons olive oil
2. 1 large sweet potato, peeled and cut into 1/4-inch cubes
3. 1 red onion, chopped
4. 4 cloves garlic, minced
5. 1 tablespoon chipotle chile powder
6. 1 teaspoon field cumin
7. 1 teaspoon arena coriander
8. salt and ring black pepper to taste
9. 2 tablespoons olive oil
10. 4 eggs
11. u00bc cup roomy cilantro, chopped
12. u00bd cup crumbled feta cheese
13. u00bd avocado, sliced

The instruction how to make Greek Cowboy Hash and Eggs

1. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the annoyed oil until they begin to soften, very nearly 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season in the manner of chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover like a plate to sustain the heat.
2. Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the annoyed oil and cook until they begin to point opaque; flip and continue cooking until no determined distinct white remains. (Dont overcook the eggs -- the best ration of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. height when cilantro, feta cheese, and avocado to serve.

Nutritions of Greek Cowboy Hash and Eggs

calories: 769.1 calories
carbohydrateContent: 56.1 g
cholesterolContent: 434.4 mg
fatContent: 51.6 g
fiberContent: 11.2 g
proteinContent: 24.6 g
saturatedFatContent: 13.9 g
servingSize:
sodiumContent: 777.2 mg
sugarContent: 18.2 g
transFatContent:
unsaturatedFatContent: