Breakfast, lunch, or dinner, this gluten-free Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema is a hearty, delicious meal anytime.
Preheat oven to 375°F. Heat 1 tablespoon oil in a large cast iron or oven-proof skillet over medium heat. Add chorizo and cook until edges brown, about 5 minutes, stirring frequently. Transfer to a paper towel lined plate. Tent with foil to keep warm.
Next, add the onion, peppers, and sugar to the skillet. Season with salt and pepper. Cook until softened and caramelized, about 10 minutes, stirring frequently. Transfer to a medium bowl. Tent with foil.
Increase heat to medium-high, and heat remaining 2 tablespoons olive oil in same skillet. Add sweet potatoes, paprika and cumin. Season with salt and pepper. Cook until softened and edges brown, about 15 minutes, stirring frequently. Lay a piece of heavy duty aluminum foil over the pan to help steam the potatoes as they cook. When potatoes are fork tender, remove from heat. Stir the chorizo, onion and peppers in with the sweet potatoes.
With the back of a spoon, make 6 divots. Crack the eggs into a ramekin one at a time, and pour into the divots. Bake in preheated oven for 10-12 minutes until egg whites are set and yolks are still runny. Top with sliced green onions and cilantro. Serve with Avocado Cilantro Crema.
While hash is in the oven, combine all ingredients in a blender or food processor. Blend until smooth. Makes about 1 cup.