andoullie hash w/ yams, black beans & smoked gouda

it appears it has been just over a year since my last post - holy cow!! the ironic thing is that my last post was in regards to some mexican breakfast food i whipped up, and well, that's exactly the same type of fare that i fixed this morning. i have prepared a mexi-style hash w/ some nice and spicy andouille sausage. see below:

        ~recipe: fills up 3-4 happy tummies~

- 2 andouille sausage links (uncooked), chopped

- 1 very large organic yam, diced w/ skin on

- 1/2 can black beans, rinsed

- 2 chipotle chilies in adobo sauce, minced

- red onion, diced

- smoked gouda, shredded

- farm fresh eggs

- 1-2 ripe avocados

- roasted tomatillo salsa (trader joe's in da bomb)

- fresh cilantro

- smoked paprika

- s&p

- olive oil

start by cooking the yam in olive oil over med-high heat in an oven-proof skillet (i prefer cast iron b/c the flavor is amazing). next, add sausage and then finally the red onion and black beans. season w/ smoked paprika and s&p. create "nests" within the hash, and crack your eggs into the nest being careful to retain the yolks as a whole (see pic - i broke one). sprinkle cheese over the top and place in a preheated oven @ 375 degrees-ish. as soon as the eggs are cooked to your liking, remove the skillet, top w/ more s&p and fresh cilantro. garnish w/ avocado and tomatillo salsa, and have a happy sunday.