Spiced sweet potatoes and eggs

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 2 sweet potatoes
• 1 lime
• 1 tbsp vegetable oil
• 1 red onion
• 1 half pack coriander
• 1 tsp paprika
• 1 tsp ground cumin
• 14 oz black beans
• 4 eggs
• 1 avocado
• 1 pack cheese tortilla chips
• 1 cup hot sauce

TOOLS

• 1 knife
• 1 colander
• 1 microwaveable bowl
• 1 microwave
• 1 large frying pan
• 1 cling film
• 1 wooden spoon
• 1 lid
• 1 spoon

Crush cheese tortilla chips.

Cut sweet potatoes into chunks and lime into wedges. Peel and slice a red onion, then chop coriander.

Rinse black beans in a colander.

In the same colander, drain the black beans.

Cut an avocado in half.

Destone and peel the avocado with a spoon.

Slice the peeled avocado.

Put the sweet potatoes in a microwaveable bowl with half of the wedged limes. Cover with cling film and microwave for 7 minutes. Then, take the bowl out of the microwave and remove the cling film.

In a large frying pan, heat the vegetable oil. Cook for 5 minutes after adding the red onions. For 1 minute, stir in the coriander, paprika, and ground cumin using a wooden spoon. To the pan, add the black beans, salt, black pepper, and cooked sweet potatoes. After stirring the mixture, crack the eggs and cover with a lid. Before removing the lid, cook the tex-mex for 8 minutes. Finally, garnish with avocado slices and lime wedges. With crumbled cheese tortilla chips, serve spicy sweet potatoes and eggs.

It’s ready to be served !