Sheet Pan Egg, Sweet Potatoes and Black Bean Hash

Cook Time 45 minutes
Servings 6 Servings


  • 6 Smart Eggs
  • 2 Sweet Potatoes Sliced and Diced
  • 2 medium Zuccini Sliced
  • 1 medium Red sweet pepper Diced
  • 1 (15 oz) Can black beans Drained and rinsed
  • 3 3 Homegrown sweet corns Boiled, de-kenereled
  • 3 tbsp Olive Oil
  • 3 cloves Garlic Minced
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 tbsp Coarsely chopped fresh cilantro leaves (optional)


  • Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with cooking spray.
  • Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chilli powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.
  • Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.
  • Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes. Serve immediately, garnished with cilantro, if desired.

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