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In recent years, there has been a significant shift towards embracing healthy breakfast options, with many people looking for ways to incorporate more nutritious ingredients into their morning routines. A wholesome breakfast is not just a meal; it's an essential part of setting the tone for the day. Among the array of vibrant breakfast choices, the Sweet Potato & Kale Morning Medley stands out as a colorful, nutrient-dense dish that promises to both nourish the body and delight the senses.

Sweet Potato and Kale Breakfast Skillet

Start your day off right with the Sweet Potato & Kale Morning Medley, a vibrant and nutritious breakfast packed with flavor. This recipe combines the natural sweetness of sweet potatoes, the robust earthiness of kale, and the protein-rich goodness of eggs, creating a satisfying and well-rounded meal. Easy to prepare in just 30 minutes, it’s perfect for busy mornings. Enjoy a delicious way to fuel your day while benefiting from essential vitamins and nutrients!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup kale, stems removed and chopped

1 small onion, diced

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

Fresh avocado slices (for serving)

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by peeling and dicing the sweet potatoes into small cubes, roughly the size of a dice. Rinse the kale, remove the stems, and chop it into bite-sized pieces. Dice the onion and mince the garlic.

    Cook the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced sweet potatoes and sprinkle with smoked paprika, salt, and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and starting to brown.

      Add Aromatics: Push the sweet potatoes to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Add the diced onion and sauté for about 3 minutes until translucent, then add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant.

        Incorporate Kale: Add the chopped kale to the skillet, mixing everything together. Cook for an additional 4-5 minutes, stirring until the kale is wilted and tender.

          Create Wells and Add Eggs: Using a spoon, make four small wells in the sweet potato mixture. Crack an egg into each well. Cover the skillet with a lid and cook for about 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your desired doneness.

            Serve: Once cooked, remove the skillet from heat. Top with fresh avocado slices and sprinkle with chopped cilantro or parsley for garnish. Enjoy the skillet warm for a delicious and nutritious breakfast!

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