Peruvian Sweet Potato and Egg Breakfast Hash

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the diced sweet potatoes to the skillet. Cook for 10-12 minutes, stirring occasionally, until they begin to soften and lightly brown.

Stir in the chopped red onion and diced red bell pepper. Continue to cook for another 5-7 minutes, until the vegetables are tender-crisp.

Add the ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for 1 minute more, allowing the spices to become fragrant.

Create four small wells in the hash mixture. Crack one egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).

Remove the skillet from the heat. Garnish with fresh chopped cilantro before serving.

Serve immediately, directly from the skillet or portioned onto plates.