Time: 30 min.
Complexity: easily
Servings: 2

Scramble eggs on a bed of roasted vegetables, topped with a juicy fresh salad. Sweet sweet potatoes, tangy red onions, a creamy sour cream dressing, crispy tortilla strips, and a ton of melted cheese—all in the best traditions of Tex-Mex cuisine. These hash browns are perfect for Sunday brunch.

Ingredients:

• 2 thick slices bacon, cut into pieces
• 1 medium sweet potato (450 g), cut into pieces
• Half a small red onion, finely chopped
• Half a red bell pepper, finely chopped
• 1 teaspoon chili powder
• 1 package (300-350 g) of Southwestern salad set
• 2 tbsp sour cream
• Grated zest of 1 lime + 1 tbsp. l. lime juice
• 4 large eggs
• 1/4 cup shredded Mexican cheese mix
• 2 tbsp chopped fresh cilantro
• Hot sauce, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sweet potato, sweet pepper, bacon, cheese, cilantro

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Preparation:

Step 1
• Preheat oven to 220°C (425°F). Place the bacon on a 22x32cm baking sheet or dish and bake until crisp, 6-8 minutes. Transfer with a slotted spoon to a paper towel-lined plate, reserving the fat on the baking sheet.
Step 2
• Place the sweet potato, red onion, and bell pepper on the same baking sheet and sprinkle with chili powder, 1/2 teaspoon salt, and freshly ground black pepper; toss thoroughly to coat. Bake until the vegetables are tender and golden brown, about 18 minutes.
Step 3
• Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, combine the salad dressing with sour cream and lime juice; set aside.
Step 4
• Add lime zest to the vegetables on the baking sheet and make 4 wells; crack one egg into each well. Bake until the whites are almost set, 6-8 minutes. Sprinkle the eggs with the Mexican cheese mixture and the shredded cheese from the salad kit. Continue baking until the cheese is melted, another 2 minutes.
Step 5
• Top the salad with roasted vegetables and drizzle with dressing. Top with tortilla strips from the salad kit, bacon, and cilantro. Serve with hot sauce.

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