Tex-Mex Sweet Potato and Black Bean Skillet with Fully Cooked Eggs

Wash hands and prepare sweet potato, onion, coriander and avocado. Drain and rinse the canned black beans.

Place 450 g sweet potato in a microwave-safe container with 30 ml water and a vented lid. Heat in two-minute intervals, turning between, for about 6–10 minutes in total until fork-tender.

Heat 15 ml oil in a broad skillet over medium heat and cook 100 g red onion for about five minutes. Add 2 g paprika, 2 g cumin and half of the chopped coriander stems; cook one more minute.

Stir in 240 g drained black beans and the cooked sweet potato for two to three minutes until hot, then make four wells with a spoon.

Crack one egg into each well, cover, and cook over medium-low heat about 10–13 minutes. Ensure whites and yolks are fully firm and an egg portion reaches 71°C/160°F internally; cook longer if needed.

Remove from heat, top with 150 g avocado, the remaining coriander and 20 ml lime juice. Divide between two plates and serve immediately.