Black Bean and Sweet Potato Hash with Fried Eggs

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and red onion and cook for 10-12 minutes, or until the sweet potatoes are starting to soften, stirring occasionally.

Add the diced bell pepper and minced garlic to the skillet. Cook for another 5 minutes, or until the peppers are slightly softened and the garlic is fragrant.

Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded.

While the hash is cooking, fry the eggs in a separate skillet to your desired doneness. (sunny-side up, over easy, etc)

Divide the black bean and sweet potato hash among four plates. Top each serving with a fried egg.

Garnish with chopped fresh cilantro and serve with diced avocado and lime wedges, if desired.