Serves 4
70 min
Whole30 Saucy Egg and Sweet Potato Hash
Recipe GLPR035573d716aeb0
A vibrant, one-pan hash featuring roasted red peppers and sweet potatoes in a smoky, charred tomato sauce, topped with baked eggs and crispy bacon. This Whole30-compliant dish brings together broiled vegetables for deep flavor and a nourishing, satisfying meal.
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Ingredients
6 Roma tomatoes
1 medium white onion, quartered and peeled
1 serrano chile, halved lengthwise
2 cloves garlic, unpeeled
Kosher salt
4 slices no-sugar, uncured bacon
2 large sweet potatoes (about 1¾ pounds)
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
2 scallions, thinly sliced, dark and light parts separated
1 teaspoon sweet smoked paprika
¼ teaspoon chili powder
¼ teaspoon dried oregano
4 large eggs
Directions
Position oven racks on the top and center levels, then preheat the broiler. Line a baking sheet with foil.
Arrange the tomatoes, onion quarters, serrano chile, and unpeeled garlic cloves on the prepared baking sheet. Broil them on the top rack until one side is deeply blackened and charred, about 4 minutes. Flip the vegetables and broil until the second side is blackened, about 4 minutes more. (Remove the serrano and tomatoes earlier if they char faster than the onion.) Transfer to a plate to cool. Turn off the broiler and adjust the oven temperature to 400°F.
While vegetables cool, place the bacon slices in a 12-inch nonstick skillet over medium-low heat. Cook slowly, turning occasionally, until fully rendered and crispy, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan.
Roughly chop the cooled tomatoes, onion, and serrano chile. Peel the roasted garlic cloves and add them along with the chopped vegetables to a blender. Pour in 1 cup water and 1 tablespoon kosher salt. Blend until completely smooth. Set the sauce aside.
Peel the sweet potatoes and cut them into 1-inch pieces. Place them in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until just tender, about 10 minutes. Carefully remove the plastic wrap and drain any remaining liquid.
Heat the skillet with the reserved bacon fat over medium heat. Add the red and yellow bell pepper pieces along with the white and light-green scallion slices. Cook, stirring occasionally, until the peppers begin to soften, about 5 minutes. Sprinkle the paprika, chili powder, and oregano over the vegetables and cook until fragrant, about 1 minute. Stir in the cooked sweet potatoes and pour the blended tomato sauce over everything. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Remove the skillet from the heat. Using the back of a spoon, make 4 shallow divots in the hash. Crack each egg into a small bowl, then gently slide it into a divot. Transfer the skillet to the center oven rack and bake until the egg whites are set but the yolks remain runny, 10 to 12 minutes.
While the hash bakes, crumble the cooled bacon into bite-sized pieces.
Carefully remove the hot skillet from the oven and top the hash with crumbled bacon and the reserved dark-green scallion slices. Serve immediately while hot.
