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In the realm of breakfast dishes, few can match the vibrant colors and nourishing qualities of a Sweet Potato & Kale Sunrise Skillet. This delightful one-pan meal not only pleases the palate but also provides a wealth of nutrients to kickstart your day. With its combination of sweet potatoes, kale, and a medley of other wholesome ingredients, it serves as an excellent option for anyone seeking a nutritious and satisfying breakfast. The beauty of this dish lies in its simplicity and versatility, making it perfect for busy mornings when time is of the essence but health cannot be compromised.

Sweet Potato and Kale Breakfast Skillet

Brighten your mornings with a Sweet Potato & Kale Sunrise Skillet, a nutritious and satisfying breakfast that combines the natural sweetness of sweet potatoes with the robust flavor of kale. This one-pan meal is packed with vitamins and fiber, making it a perfect start to your day. Easily customizable with your favorite spices and veggies, it’s perfect for busy mornings or leisurely brunches. Discover the balance of health and flavor in this delightful dish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized cubes

2 cups fresh kale, stems removed and roughly chopped

1 medium onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

3 tablespoons olive oil, divided

4 large eggs

1 avocado, sliced (for topping)

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Prep the Sweet Potatoes: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced sweet potatoes and season generously with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until they become tender and slightly caramelized on the edges. This will develop rich flavors and a satisfying texture.

    Add Aromatics: When the sweet potatoes are nearly tender, push them to one side of the skillet to create space. In the cleared area, add the remaining tablespoon of olive oil, followed by the diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens. Next, add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the garlic is fragrant and the pepper begins to soften.

      Incorporate Kale and Spices: Stir in the chopped kale along with the smoked paprika and ground cumin into the skillet. Cook for an additional 3-5 minutes, stirring frequently, until the kale is fully wilted and tender. Taste the mixture and adjust the seasoning with more salt and pepper as needed for balance.

        Cook the Eggs: Create four small wells in the vegetable mixture using the back of a spoon. Carefully crack one egg into each well, ensuring they stay intact. Cover the skillet with a lid to trap the steam and cook the eggs for 5-8 minutes, or until the whites are set but the yolks remain runny. If you prefer your yolks firmer, cook the eggs longer.

          Serve: Once the eggs are cooked to your desired doneness, carefully remove the skillet from the heat. Top each serving with sliced avocado and a generous sprinkle of fresh cilantro or parsley for added flavor and color. Serve hot and relish this nutritious breakfast skillet bursting with flavors and vibrant ingredients!

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