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Savory Sweet Potato Egg Cups with a Kick offer a delightful twist on traditional breakfast dishes, marrying the natural sweetness of sweet potatoes with a medley of fresh ingredients and spices. This innovative recipe is not only visually appealing but also versatile enough to be enjoyed at any meal of the day. With their vibrant colors and satisfying textures, these egg cups are a nutritious option that will please a variety of palates.

Sweet Potato Egg Cups with Chili

Discover a delicious twist on breakfast with Savory Sweet Potato Egg Cups with a Kick! This innovative recipe combines the natural sweetness of sweet potatoes with fresh ingredients like eggs, black beans, and spinach, creating a colorful and nutritious meal perfect for any time of the day. Learn about the health benefits of sweet potatoes, and follow our easy step-by-step instructions to craft these delightful egg cups that can be customized to suit your taste. Get ready to impress your family and friends with this flavorful dish!
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Ingredients
  

2 medium sweet potatoes

4 large eggs

1/2 cup canned black beans (drained and rinsed)

1/2 cup fresh spinach (roughly chopped)

1/2 cup cherry tomatoes (halved)

1 small red onion (finely diced)

1 jalapeño (seeded and minced)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup shredded cheese (cheddar or your preferred variety)

Fresh cilantro (for garnish)

Olive oil (for drizzling)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will prepare it for roasting the sweet potatoes.

    Prepare Sweet Potatoes: Rinse and dry the sweet potatoes thoroughly. Using a fork, pierce each potato several times to allow steam to escape while roasting. Position them on a baking sheet and roast in the oven for 45-60 minutes. They are ready when tender and easily pierced with a fork.

      Prepare the Filling: While the sweet potatoes are roasting, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced red onion and minced jalapeño, sautéing them for about 3-4 minutes until they soften. Introduce the chopped spinach and cook just until it wilts. Mix in the black beans, ground cumin, smoked paprika, salt, and pepper, cooking for an additional 2-3 minutes before removing the skillet from heat.

        Assemble the Cups: After roasting, allow the sweet potatoes to cool slightly for safety. Carefully cut each sweet potato in half lengthwise. Use a spoon to scoop out a portion of the flesh from each half, creating a well for your egg—be mindful not to scoop too deeply to maintain the structure of the potato.

          Add Filling and Eggs: Spoon the savory bean and spinach mixture into each sweet potato half, filling them generously. Then, crack an egg atop each filled half. If you enjoy cheesy goodness, sprinkle shredded cheese over the eggs.

            Bake: Place the assembled sweet potato egg cups back into the oven and bake for an additional 15-20 minutes. Bake until the eggs reach your desired doneness—shorter time for runny yolks and longer for firmer yolks.

              Garnish: Once out of the oven, let the egg cups cool for a minute. Finish the presentation by garnishing with fresh cilantro for an added burst of flavor and color.

                Serve and Enjoy: Serve your savory sweet potato egg cups warm, optionally drizzled with a bit of olive oil for an extra touch. Delight in the vibrant flavors of the kicky filling paired with the natural sweetness of the potatoes!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | Serves 4