Portuguese Cod & Sweet Potato Hash with Crispy Eggs

Instructions

1. 1

   Preheat oven to 200°C. Peel and dice sweet potato into 1.5cm cubes. Toss with 1.5 tbsp olive oil, salt, pepper, and smoked paprika. Spread on baking sheet and roast for 25 minutes until golden and crispy, flipping halfway.

2. 2

   While sweet potatoes roast, thinly slice the onion. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions with a pinch of salt and cook for 12-15 minutes, stirring occasionally, until caramelized and golden brown. Add minced garlic and cook 1 minute more. Transfer to a plate.

3. 3

   Pat cod fillets dry with paper towel and season both sides with salt and pepper. In the same skillet, heat 1 tbsp olive oil over medium-high heat. Add cod and cook 3-4 minutes per side until golden and cooked through (internal temp 63°C). Remove from heat and gently flake into large chunks with a fork.

4. 4

   In a separate non-stick pan, heat remaining 0.5 tbsp olive oil over medium-high heat. Crack eggs into the pan and fry for 3-4 minutes until whites are set but yolks remain runny, creating crispy edges. Season with salt and pepper.

5. 5

   To serve, divide roasted sweet potatoes between two plates. Top with caramelized onions, flaked cod pieces, and place 2 crispy fried eggs on each serving. Garnish with fresh cilantro and serve with lemon wedges for squeezing over the top.