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Sweet potatoes are a versatile and nutritious root vegetable that serves as the foundation of this breakfast skillet. They are not only delicious but also incredibly good for you, making them a great choice for breakfast or any meal of the day.

Sweet Potato Kale Breakfast Skillet

Start your day right with a vibrant Sweet Potato Kale Breakfast Skillet! This delicious dish combines the natural sweetness of sweet potatoes with nutrient-packed kale, aromatic onions, and garlic. Rich in vitamins and fiber, it’s a hearty option for anyone looking to boost their breakfast routine. With easy preparation and customizable toppings, this skillet meal is not only a feast for the eyes but also a wholesome choice that keeps you energized. Try this recipe for a flavorful and nourishing start to your morning!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

2 cups kale, chopped (remove tough stems)

1/2 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

Optional toppings: avocado slices, hot sauce, crumbled feta cheese, or chopped fresh herbs (such as cilantro or parsley)

Instructions
 

Prepare the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and a pinch of salt. Cook, stirring occasionally, for about 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized.

    Add the Aromatics: Once the sweet potatoes are cooked, add the diced onion and red bell pepper to the skillet. Continue to sauté for another 5 minutes, until the onions are translucent. Add the minced garlic, smoked paprika, and cumin, and sauté for an additional 1-2 minutes until fragrant.

      Incorporate the Kale: Add the chopped kale to the skillet, tossing it with the sweet potato mixture. Cook for another 4-5 minutes until the kale has wilted and is bright green. Season with salt and pepper to taste.

        Create Holes for the Eggs: Using a spoon, make four small wells in the sweet potato and kale mixture. Crack one egg into each well.

          Cook the Eggs: Cover the skillet and reduce the heat to medium-low. Allow the eggs to cook for 5-7 minutes, or until the whites are set but the yolks are still runny (or to your desired doneness).

            Serve: Once the eggs are cooked, remove the skillet from heat. Add any optional toppings like avocado slices, hot sauce, crumbled feta, or fresh herbs. Serve warm directly from the skillet!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings