Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Southwest Hash with Adobo-Lime Crema
Ingredients
- 3 medium sweet potatoes (about 1-1/2 pounds), cubed
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 tablespoon canola oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon ground chipotle pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup canned black beans, rinsed and drained
- 4 large eggs
- 1/2 cup reduced-fat sour cream
- 2 tablespoons lime juice
- 2 teaspoons adobo sauce
- 1/2 medium ripe avocado, peeled and sliced, optional
- 2 tablespoons minced fresh cilantro
Directions
- Preheat oven to 400°. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.
- Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.
- Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
- In a small bowl, mix sour cream, lime juice and adobo sauce. Divide sweet potato mixture among 4 bowls; top each with an egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.
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