Ingredients:
- 1 1/2 tbsp coconut oil
- 2 sweet potatoes, diced
- 1 tsp paprika
- 1 bunch kale, washed, leaves removed, and roughly chopped
- 1 clove garlic, minced
- 2 eggs
- Salt and pepper
Directions: Preheat oven to 375˚. Toss the diced sweet potato with the paprika and 1 tbsp of coconut oil in a large zip lock back until well covered. Transfer to a rimmed baking sheet lined with parchment paper or tin foil. Bake for approximately 20 minutes or until soft and slightly crisp. Remove from oven and transfer sweet potatoes to a bowl. In a dutch oven or skillet over medium high heat, melt 1/2 tbsp of coconut oil. Add the garlic and sauté for 30 seconds, add the kale and sauté until just starting to wilt, 1-2 minutes. Add the sweet potatoes to the pan and toss to combine. Using a wooden spoon, make two wells in the pan. (I missed this put both eggs into one well.) Crack each egg into the well. Cover pan with a lid for 3-4 minutes, allowing the whites to set. Once the eggs are cooked to your liking, turn off heat, finish with a pinch of salt and pepper and serve. Next time I will use 3-4 eggs because I upped the amount of sweet potatoes (it called for 1 in the original recipe, but mine were small.)
