Baked Eggs + Sweet Potato Hash

SERVES: 1 | TIME: 40 MIN

INGREDIENTS

• 2 eggs
• 1 sweet potato, cubed
• 1/4 yellow onion, chopped
• 1 cup kale, chopped
• 1 clove garlic
• 2 Tbsp olive oil
• 1 Tbsp fresh rosemary, finely chopped
• sprinkle red pepper flakes
• salt to taste

PREPARATION

• Potatoes: Heat oven to 450℉. Toss cubed sweet potatoes with rosemay, 1 Tbsp olive oil and salt to taste. Spread potatoes out in a single layer on a baking sheet and roast for ~15 minutes.
• Veggies: While sweet potatoes are roasting, sauté garlic, onion, and kale in 1 Tbsp olive oil in over-safe skillet (preferably a cast iron skillet). Add salt to taste. Remove sweet potatoes from oven and add to skillet with onions and kale.
• Eggs: Make two divets in the potato/veggie mixture and crack one egg into each divet. Sprinkle with red pepper flakes. Put skillet in oven and bake for another ~10-15 minutes. The longer you bake, the firmer your yolks will be.

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