• 2 Tbsp olive oil
• 2 sweet potatoes, peeled and cubed
• 1 onion, diced
• 4 cups kale, chopped
• 4 eggs
• 1 tsp garlic, minced
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes
• salt and pepper

1. Heat the olive oil over medium-high heat. Add the garlic and onion and cook for about 1–2 minutes.

2. Add the sweet potatoes and spices. Cook for about 10-12 minutes, stirring often. 

3. Cover the skillet and cook for an additional 5 minutes, until the sweet potatoes are tender and easily pierced with a fork. 

4. Add the kale and cook until wilted, about 1 minute.

5. Lower the temperature to medium-low heat. Create four wells in the hash, then crack an egg into each well. Cook until egg whites are set and yolks are slightly runny, about 5–7 minutes. 

per serving

Calories: 256; total fat: 12.2g; saturated fat: 2.6g; cholesterol: 185mg; sodium: 392mg; total carbohydrate: 29g; dietary fiber: 4.2g; total sugars: 1.9g; protein: 9.7g; vitamin D: 17mcg; calcium: 136mg; iron: 3mg; potassium: 906mg