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Sweet Potato & Kale Breakfast Skillet (Gluten-Free, Paleo)


Description

Nutritious and filling, this sweet potato & kale breakfast skillet is the perfect way to start off your day and fill you with energy.


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Ingredients

  • 2 tablespoons coconut oil (or vegetable oil or choice)
  • 4 cups cubed orange sweet potatoes
  • 2 cups chopped yellow onions
  • 3 cups torn kale leaves (stems removed)
  • 1 tablespoon herb salt
  • 3 eggs
  • Freshly grated black pepper, for sprinkling
  • Dried red chili pepper flakes, for sprinkling

Instructions

  1. Heat up the coconut oil in large skillet over medium-high heat.
  2. In a large bowl, mix the sweet potatoes, onions, and herb salt together until the herbs and salt are evenly distributed.
  3. Cook the sweet potatoes and chopped onions in the skillet until they are tender (approximately 15 minutes), mixing occasionally to prevent them from burning.
  4. Add in the kale leaves and mix well, cooking for another 5 minutes until kale is just wilted.
  5. Use a spoon to make 3 craters in the vegetables and break a whole egg in each hole.
  6. Let eggs cook over medium heat for 5 minutes until the egg whites turn opaque but yolks are still liquid.
  7. Sprinkle with freshly grated black pepper and red chili flakes before serving.

Notes

Barely adapted from: Jar of Lemons

  • Category: Breakfast, Lunch
  • Cuisine: Gluten-Free
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