1tablespoonextra virgin olive oilplus more for cooking
1/2cupdiced onion
1bell pepperchopped
1clovegarlicminced
1small sweet potatochopped into small cubes
1tablespoonharissa paste
1/2teaspoonsmoked paprika
1/2teaspooncumin
1/4teaspoonsalt
1/8teaspoonblack pepper
1cuppacked baby spinach
1/2cupblack beansdrained and rinsed
2eggs
1green onionchopped
Instructions
Add 1 tablespoon olive oil to a skillet over medium heat. Once hot, add the onions and let cook 2-3 minutes until softened.
Add the peppers and garlic and cook an additional 3-4 minutes until softened.
Add sweet potato, harissa paste, all the spices and a drizzle more of the olive oil. Toss to combine and cook until the potatoes are fork tender and softened, about 5-7 minutes.
Add the spinach and black beans to the skillet, toss and cook until spinach is wilted.
Crack the eggs over the top of the hash, cover with a lid and cook until egg whites are set.
Remove the lid, season with additional salt and pepper. Sprinkle the chopped green onion on top and serve.