My new motto is “top it with an egg.” I have recently become obsessed with eggs and that’s why this dish appealed to me from the get go. I was a little scared of the sweet potato as I am truly not a fan. Once all of these flavors got married together it was perfection. The salty Queso Fresco topped the potato as well as sautéed garlic, sweet onion, yellow peppers and black beans. Topped with lime infused arugula and a runny poached egg dripping down the side with goodness. Unfortunately, my husband was not a fan so I won’t be making it for him again! If you don’t like sweet potato, I think a red potato was do just as good.
6 small sweet potatoes
1 small sweet onion, finely chopped
1 small yellow pepper, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
10 ounces black beans, rinsed and drained
6 ounces Queso fresco, freshly grated
2 cups fresh spinach arugula mix
Half a lime, juiced
6 eggs, cooked as desired
Pinch of salt
Pinch of pepper
Preheat oven to 400°F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 40 minutes. Remove and let cool slightly. Slice down the center of the potato, pushing the skin open.
Just before potatoes are done, heat a medium skillet to medium heat and sauté onions, peppers and garlic in olive oil for 5 minutes or until soft. Add beans to the sauté and cook for 2 more minutes.
Stuff each potato with an ounce of cheese, then top equally with black bean mix.
Season arugula with lime juice, salt and pepper. Add it on top of the black beans, then add a poached egg.