Baked Eggs & Sweet Potato Hash

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Once boiling, add the diced sweet potatoes to the pot. Cook 3 to 5 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the parboiled sweet potatoes and halved brussels sprouts in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, sliced white bottoms of the scallions, and the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

If your pan isn’t oven-safe, carefully transfer the hash to a baking dish. Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake in the oven 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked eggs and hash. Garnish the hash with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!