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The Sweet Potato and Kale Breakfast Skillet is a vibrant, nutritious dish that perfectly combines the earthy sweetness of sweet potatoes with the robust flavors of kale and aromatic spices. This one-pan meal is not only quick to prepare but also packed with vitamins and minerals, making it an ideal start to your day. As more people turn to wholesome, plant-based options, this recipe stands out for its ease of preparation and rich nutritional profile. Whether you are looking for a filling breakfast to fuel your morning or a nutritious brunch option to share with friends and family, this Sweet Potato and Kale Breakfast Skillet is sure to impress.

Sweet Potato and Kale Breakfast Skillet

Start your day off right with a colorful and nutritious Sweet Potato and Kale Breakfast Skillet. This one-pan meal combines the natural sweetness of sweet potatoes with the hearty flavors of kale, onion, and garlic, plus protein-packed eggs. Quick and easy to prepare, it's full of vitamins and minerals to fuel your morning. Explore customizable options and make it your own, whether you're sticking to the classic recipe or adding seasonal veggies. Enjoy a balanced breakfast that satisfies both your taste buds and your health goals!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

4 cups kale, stems discarded and roughly chopped

4 large eggs

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

Optional toppings: sliced avocado, crumbled feta cheese, red pepper flakes, and freshly chopped parsley for garnish

Instructions
 

Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced sweet potatoes and season generously with salt and pepper. Sauté the sweet potatoes for approximately 10-12 minutes, stirring occasionally, until they are tender and golden brown. To expedite cooking, cover the skillet with a lid for the first 5 minutes.

    Sauté the Aromatics: Once the sweet potatoes are ready, add the chopped onion to the skillet. Sauté for an additional 5 minutes until the onions turn soft and translucent. Stir in the minced garlic and continue to cook for about 1-2 minutes more, until you can smell the aroma of the garlic.

      Add the Kale: Incorporate the chopped kale into the skillet along with the smoked paprika and ground cumin. Stir everything to combine, cooking for approximately 5 minutes or until the kale has wilted and softened. Taste the mixture and adjust the seasoning with more salt and pepper if desired.

        Cook the Eggs: Create four small wells in the mixture of kale and sweet potatoes. Crack an egg into each well. Cover the skillet with a lid and reduce the heat to low. Cook for about 5-7 minutes, depending on your preferred yolk consistency. For firmer yolks, extend the cooking time by an additional 1-2 minutes.

          Serve: Once the eggs are cooked to your preference, remove the skillet from the heat. For a delightful finishing touch, top with sliced avocado, crumbled feta cheese, a sprinkle of red pepper flakes for heat, and a garnish of fresh parsley. Serve warm as a satisfying breakfast or a delightful brunch option!

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4