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1. Place the cassava in a pot, cover with salted water and boil for 10 minutes until just tender. Drain well and let it steam dry for 5 minutes. Meanwhile, heat the oven to 220°C (425°F).
2 lb Cassava (peeled, cut into 1/2-inch cubes),
1.5 tsp Salt
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2. Toss the cassava with olive oil, half of the salt and the black pepper on a large baking sheet. Roast for 25 to 30 minutes, turning once, until golden and crisp at the edges.
4 tbsp Olive oil,
0.8 tsp Salt,
0.5 tsp Black pepper
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3. While the cassava roasts, heat a large skillet over medium heat with olive oil. Cook the onion, red bell pepper and green bell pepper for 6 to 8 minutes until softened. Add the garlic, smoked paprika, allspice, cumin and thyme and cook for 1 minute until fragrant.
4 tbsp Olive oil,
1 piece Yellow onion, diced,
2 piece Red bell pepper, diced,
1 piece Green bell pepper, diced,
4 clove Garlic,
2 tsp Smoked paprika,
1 tsp Ground allspice,
1 tsp Ground cumin,
2 tsp Fresh thyme leaves
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4. Stir in the black beans and cook for 3 to 4 minutes until heated through. Fold in the roasted cassava, scallions and lime juice, and season with the remaining salt. Serve now, or cool completely and refrigerate in an airtight container for up to 4 days.
2 can Black beans, canned, drained and rinsed,
0.8 tsp Salt,
4 piece Scallions, sliced,
1 piece Lime, juiced
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5. To serve, reheat the hash in a skillet with a splash of olive oil over medium heat for 5 to 7 minutes until hot and crisp in spots. Make wells in the hash and crack in the eggs.
4 tbsp Olive oil,
6 piece Large eggs
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6. Cover and cook for 4 to 6 minutes until the whites are set and the yolks are cooked to your liking; cook small children's eggs until the yolks are fully firm. Garnish with cilantro and serve hot.
0.2 cup Fresh cilantro (garnish)
