Savory Pumpkin and Sweet Potato Hash with Eggs

This delightful dish combines traditional elements of a hearty breakfast with a creative twist. Featuring roasted pumpkin and sweet potatoes, sautéed onions, and fresh tomatoes, it’s topped with perfectly fried eggs. The contrasting textures and flavors create a satisfying meal that is both comforting and nourishing.

Ingredients:

• 1 cup pumpkin, diced
• 1 cup sweet potato, diced
• 1 medium onion, chopped
• 1 cup tomatoes, diced
• 2 tablespoons butter
• 4 eggs
• Salt, to taste
• Pepper, to taste
• 1/2 cup milk
• 2 slices of bread

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced pumpkin and sweet potato with 1 tablespoon of butter, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
4. Stir in the diced tomatoes and cook for an additional 5 minutes until softened.
5. Once the pumpkin and sweet potatoes are roasted, add them to the skillet with the onion and tomatoes. Stir well to combine and heat through.
6. In a separate pan, fry the eggs to your liking (sunny-side up or over-easy).
7. Toast the bread and serve with the hash topped with the fried eggs.
8. Drizzle with milk for a creamy texture, if desired.