Up next for my menu for the Big Game is a hearty, tasty and healthy sweet potato and black bean hash topped with a simple guacamole for breakfast to ensure that you start the day off right! (Although I will be making this for the big game it is perfect any time of the year!) This hash is super simple to make, it starts with bacon (omit for vegetarian), followed by onions, garlic, cumin, chipotle chili powder, the sweet potatoes and finally the black beans before being topped with a simple guacamole. The key to a quick cooking time is to dice the sweet potatoes small as the larger the sweet potato cubes are the longer it will take to cook them until tender. I like to keep things simple and go with an avocado topping with lime juice and salt but if you want something a little more complex you can go with a more robust guacamole. Of course pretty much everything is better when topped with a fried egg so I like throw some on as well and that gives me a trio of my favourite foods: bacon, eggs and avocado all on a tasty bed of sweet potato and black bean hash! Feel free to add any other extras like sour cream, salsa, cheese, etc.
Next up in the Taste of Israel tour of the old city of Yafo was a stop at Dr Shakshuka for some Shakshuka. 
Other than that all you really need is some crusty bread for scooping it up and you are all set! I like my eggs sunny side up with runny yolks so I only cook the eggs briefly after adding them, pulling the whites away so that they cook in the sauce, but you can cook them to your desired level of done-ness and you can place a lid on the pan so that the tops of the eggs cook.
