I love Trader Joe's Cuban Black Beans. Great shortcut, but you can always make your own.

Heat up the black beans in a small pot until they are boiling hot.

Cube the sweet potatoes.

Heat up a cast-iron skillet on medium heat. Once hot, add oil and then crushed red pepper.

Once the crushed pepper starts to sizzle, add the cubed sweet potatoes. Let the sweet potatoes cook for about 5 minutes while stirring in between.

This is what you should have, notice there is some browning. Add black pepper and salt to taste.

Cover with a lid and reduce heat to low. Let the sweet potatoes cook for about 10 minutes. The steam will cook down the sweet potatoes.

In the meantime, check on the black beans, they should be boiling away. Turn off the gas for the beans.

Start making the pico de gallo by finely chopping an onion.

Then tomatoes.

Toss the onions and tomatoes in a bowl along with jalapeno, lime juice, cilantro, salt and black pepper. Set aside.

Slice an avocado.

Check on the sweet potatoes.. they should be fork tender. Once done, turn off the stove.

Remove the sweet potatoes from the skillet and add to serving bowls.

Heat up the same skillet on medium heat, once hot, spray with coconut spray and crack and egg.

I prefer my eggs over-medium, once I flipped the egg, I didn't cook it for more than 30 seconds. You can also cook your eggs over-easy.

Now assemble. Start with the sweet potato followed by a few generous spoonfuls of black beans.

Top with grated Cheddar Cheese to your liking.

Top with an egg.

Add more cheese.

And finish it off with an avocado, pico de gallo and salsa verde.

Serve immediately with a cup of hot coffee. Delish!