Sheet Pan Sweet Potato Hash with Peppers, Fried Eggs & Paprika Aioli

Directions

1. Preheat the oven to 450°F and line a large baking sheet with space for all vegetables.
2. Wash and dry the cilantro, peppers, onion, and sweet potatoes, then prepare the aromatics and spices.
3. Peel and dice the sweet potatoes into medium cubes and place them on the baking sheet.
4. Trim and dice the bell peppers; add them to the sheet with the potatoes.
5. Halve the chili pepper lengthwise, seed and remove ribs, then slice into thin half-moons and scatter over the sheet.
6. Peel and thinly slice the red onion, add to the sheet, drizzle with oil, and season with the listed spices; toss to distribute evenly.
7. Roast on the sheet until the vegetables are golden and tender, stirring once about halfway through, 18–20 minutes.
8. Meanwhile, mince the garlic and whisk it with mayonnaise, apple cider vinegar, soy sauce, and spices to form the paprika aioli; set aside.
9. Heat a nonstick skillet over medium-high. Add a splash of oil, crack in the eggs, and cook until the whites are set and the yolks remain runny, about 4 minutes; season with salt and pepper.
10. Strip cilantro leaves from the stems, then finely chop the leaves.
11. When the vegetables are done, remove the sheet from the oven and fold in half of the cilantro. Dish out portions and top with the aioli, the remaining cilantro, and the feta before serving.