Sweet potato: 150g (1 small, diced), Kale: 80g (2 cups, chopped), Red bell pepper: 60g (1/2 medium, diced), Red onion: 40g (1/4 small, diced), Eggs: 100g (2 large), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Smoked paprika: 2g (1/2 tsp), Cumin: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 150g diced sweet potato and cook for 8-10 minutes, stirring occasionally, until beginning to soften. 3. Add 40g diced red onion and 60g diced red bell pepper. Cook for 5 minutes, until vegetables are softened. 4. Add 3g minced garlic, 2g smoked paprika, 1g cumin, 1g red pepper flakes, 1g salt, and 1g black pepper. Cook for 30 seconds. 5. Add 80g chopped kale and cook until wilted, about 3-4 minutes. 6. Push the vegetable hash to one side of the skillet. 7. Add 5ml olive oil to the empty side of the skillet. 8. Crack 2 eggs into the skillet and cook to your preference (sunny-side up, over easy, or over medium). 9. Serve the eggs over the vegetable hash, garnished with 5g chopped parsley.
