Sunny Sweet Potato Hash with Spinach and Avocado

Ingredients:

• 4 teaspoons olive oil or ghee 
• ½ small yellow onion, finely chopped 
• 1 poblano pepper, seeded and diced
• 2 garlic cloves, minced
• 1 medium sweet potato, diced into ½-inch cubes
• 1 teaspoon smoked paprika 
• 1 cup baby spinach, roughly chopped 
• 4 large eggs
• 1 avocado, diced 
• Fresh parsley leaves 
• Your favorite salsa, for serving 
• Lime wedges, for squeezing
• Sea salt and freshly ground black pepper

Instructions:

1. Heat 2 teaspoons of olive oil or ghee in a large lidded skillet over medium heat. Add the yellow onion, red bell pepper, garlic, and ¼ teaspoon of sea salt. Cook, stirring occasionally, for 3-5 minutes, or until softened. Remove from the skillet and set aside.
2. Add the remaining 2 teaspoons of oil or ghee to the skillet. Add the sweet potatoes and another ¼ teaspoon of sea salt. Cook, stirring occasionally, for 8-10 minutes, or until tender when pierced with a fork.
3. Return the sautéed onion and pepper mixture to the skillet. Stir in the smoked paprika and baby spinach, cooking until the spinach is just wilted.
4. Create 4 small wells in the hash with a spoon. Crack an egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 3-5 minutes, or until the eggs are cooked to your preferred doneness.
5. Season with additional salt and pepper to taste. Top with diced avocado and garnish with fresh parsley, if desired.
6. Serve hot with a generous spoonful of salsa on the side and lime wedges for a zesty finish.