Crispy Sweet Potato and Bell Pepper Hash with Sunny-Side Up Eggs

Peel the 2 medium sweet potatoes and dice them into uniform 1/2-inch cubes. Core, seed, and chop the 1 medium red bell pepper and 1 medium yellow bell pepper. Finely dice the 1 medium yellow onion and mince the 3 garlic cloves. Shred the 1 cup sharp cheddar cheese. Finely slice the 2 green onions and chop the 1/4 cup fresh cilantro.

Heat 2 tbsp olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the diced sweet potatoes in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sear undisturbed for 3 minutes to develop a charred crust.

Pour 2 tbsp water into the skillet and immediately cover with a tight-fitting lid. Allow the sweet potatoes to steam-cook for 3 to 4 minutes until they are just tender inside.

Remove the lid and turn the heat down to medium. Add the remaining 1 tbsp olive oil, the diced yellow onion, the chopped red bell pepper, and the chopped yellow bell pepper. Sauté for 5 to 6 minutes, stirring occasionally, until the peppers are tender and slightly charred on the edges.

Stir in the minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant, ensuring the spices do not burn.

Use a spoon to create 4 small wells in the hash. Crack 1 egg into each well. Sprinkle the shredded cheddar cheese all around the eggs over the hash.

Cover the skillet and cook for 4 minutes, or until the egg whites are completely set and velvety, but the yolks remain runny and yellow.

Remove from heat. Garnish with the sliced green onions, chopped cilantro, and a squeeze of juice from the lime. Serve hot directly from the skillet.