In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add the chopped yellow onion and sauté for about 3-4 minutes until translucent. This builds a flavorful base for your hash.
Add the diced sweet potatoes to the skillet and stir well. Cook for about 10-12 minutes, stirring occasionally, until they are tender and starting to brown. You can cover the skillet for faster cooking, but don’t forget to stir to prevent sticking.
Once the sweet potatoes are tender, add the diced red bell pepper and drained black beans. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld.
Make four small wells in the mixture and crack an egg into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs firmer, cook a little longer.
Sprinkle the shredded cheese over the entire hash and add salsa on top. Cover the skillet again for 2-3 minutes until the cheese is melted and bubbly.
Remove the skillet from heat. Slide the Tex-Mex Breakfast Hash onto plates, topping each serving with fresh avocado slices. Enjoy your delicious creation right away!
