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Discover the delightful combination of flavors in these Savory Sweet Potato Egg Cups with a Kick! This innovative recipe not only brings a nutritious twist to your breakfast or brunch table but also showcases the versatility of sweet potatoes. Packed with protein, fiber, and a spicy kick, these egg cups are an excellent choice for those looking to embrace healthy eating without sacrificing taste. With their stunning presentation and rich flavors, they are sure to impress family and guests alike. In this article, we will take you through the intricacies of crafting these delicious egg cups, providing step-by-step instructions, nutritional insights, and tips for perfecting every bite.

Sweet Potato Egg Cups with Chili

Elevate your breakfast with these Savory Sweet Potato Egg Cups packed with flavor and nutrition! Each cup is a delightful blend of protein-rich eggs, roasted sweet potatoes, and a mix of colorful veggies like black beans, spinach, and cherry tomatoes. Enjoy a delicious kick from spices and seasonings that enhance every bite. Perfect for brunch or meal prep, this recipe is not only healthy but also visually stunning, ensuring it impresses family and guests alike. Explore the step-by-step guide for a tasty and nutritious addition to your mornings!
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Ingredients
  

2 medium sweet potatoes

4 large eggs

1/2 cup black beans (drained and rinsed)

1/2 cup fresh spinach (chopped)

1/2 cup cherry tomatoes (halved)

1 small red onion (finely diced)

1 jalapeño (seeded and minced)

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup shredded cheese (cheddar or your choice)

Fresh cilantro (for garnish)

Olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash and dry the sweet potatoes. Pierce each potato a few times with a fork. Place them on a baking sheet and roast in the oven for 45-60 minutes, or until they are tender and can be easily pierced with a fork.

      Prepare Filling: While the sweet potatoes are roasting, in a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red onion and jalapeño, and sauté for about 3-4 minutes until softened. Add the chopped spinach and cook until wilted. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.

        Assemble Cups: Once the sweet potatoes are done roasting, let them cool slightly. Cut each sweet potato in half lengthwise and scoop out a bit of the flesh to create a small well for the egg. Be careful not to scoop too deep; you still want the sweet potato to hold its shape.

          Add Filling and Eggs: Place a spoonful of the bean and spinach mixture into each sweet potato half. Carefully crack an egg on top of each filled sweet potato half. If desired, sprinkle shredded cheese on top of each egg.

            Bake: Return the sweet potato egg cups to the oven and bake for an additional 15-20 minutes, or until the eggs are set to your preference (less time for runny yolks, longer for firm yolks).

              Garnish: Once done, remove from the oven and let them cool for a minute before garnishing with fresh cilantro.

                Serve and Enjoy: Serve these savory sweet potato egg cups warm, drizzled with a little olive oil if desired. Enjoy the burst of flavors from the spicy and savory filling!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 4 servings