Sweet Potato, Bean & Egg Skillet

📝 Ingredients

• 1 large sweet potato (about 450 g each)
• 1 brown onion + 1 garlic clove
• 1 tin black beans (240 g drained)
• 150 g frozen leaf spinach
• 4 eggs
• 2 tbsp olive oil
• 1 tsp ground cumin + 1 tsp smoked paprika
• 50 ml water
• Salt, black pepper

🍴 Utensils

• Large frying pan with a lid (28 cm)
• Chopping board
• Knife
• Peeler
• Colander
• Small bowl

📖 Steps

1. Peel the sweet potato and cut it into 1.5 cm cubes, all the same size so they cook evenly. Peel and slice the onion, and chop the garlic. Drain the black beans in a colander and rinse them under cold water.
2. Heat the oil in the large frying pan over a medium-high heat. Add the sweet potato cubes, season with salt and brown them for 5 minutes, stirring every minute, until they start to colour on several sides.
3. Pour in the water, cover immediately and cook for 7 minutes over a medium heat: the steam softens the sweet potato. Remove the lid, add the onion and continue cooking uncovered for 4 minutes, until the water has evaporated and the onion is soft.
4. Add the garlic, cumin and smoked paprika and stir for 30 seconds to release their aromas without burning them. Stir in the black beans and the still-frozen spinach, then cook for 5 minutes, stirring, until the spinach has thawed and its liquid has evaporated.
5. Check that the sweet potato cubes are tender when pierced with the tip of a knife; if not, cook for 2 more minutes, covered. Taste and adjust the seasoning with salt and pepper.
6. Turn the heat down to low. Make 4 wells in the mixture with the back of a spoon. Crack each egg into a small bowl first, to avoid bits of shell, then slide it into a well. Season the eggs lightly with salt and pepper.
7. Cover and cook for 5 to 7 minutes over a low heat, until the whites are completely set and opaque and the yolks are still runny. For firm yolks, cook for 2 minutes longer. Serve immediately, 2 eggs per person, straight from the pan.