Ingredients:

  • 2 cups (450g) sweet potato, peeled and diced into ½-inch cubes
  • 1 medium (110g) red onion, diced
  • 1 large (150g) red bell pepper, chopped
  • 1 large (150g) green bell pepper, chopped
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 4 large eggs
  • 2 cups (60g) fresh baby kale or spinach
  • ½ cup (50g) crumbled feta or shredded cheddar
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat until it shimmers.
  2. Add the diced sweet potatoes in a single layer. Let them sear undisturbed for 5-7 minutes until the bottoms are mahogany-colored and crisp.
  3. Stir in the red onion and bell peppers. Sauté for another 5-8 minutes until the vegetables are tender and the edges are slightly charred.
  4. Lower the heat to medium and sprinkle the smoked paprika, salt, and black pepper evenly over the vegetables.
  5. Stir constantly for 1 minute to toast the paprika.
  6. Use a spatula to create four small wells in the vegetable mixture and carefully crack one egg into each well.
  7. Immediately cover the skillet with a lid. Cook for 3-5 minutes, or until the whites are set but the yolks still have a slight jiggle.
  8. Remove the lid and scatter the baby kale and cheese over the top, allowing residual heat to wilt the greens.