Description
A healthy, hearty, and flavorful one-pan meal made with sweet potatoes, kale, and eggs. Perfect for breakfast, brunch, or even dinner!
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 3 cups chopped kale
- 4 large eggs
- Optional toppings: avocado, hot sauce, fresh herbs
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for about 2-3 minutes until translucent.
- Stir in the garlic and cook for another minute.
- Add the diced sweet potatoes, salt, pepper, chili powder, and cumin. Mix well.
- Cover and cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender.
- Add the chopped kale and cook for another 2-3 minutes until wilted.
- Create small wells in the hash and crack the eggs into each well.
- Cover and cook for about 5-6 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Remove from heat and add optional toppings if desired.
- Serve warm and enjoy!
Notes
- Use baby kale for a more tender texture and quicker cook time.
- Customize with your favorite seasonings or vegetables.
- Covering the skillet while cooking the eggs helps them cook evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 224
- Sugar: 5g
- Sodium: 384mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 186mg
