Eggs: 100g (2 large), Sweet potato: 150g (1 medium, diced), Bell pepper (red): 50g (1/3 medium, diced), Onion: 50g (1/2 small, diced), Kale: 30g (1 cup, chopped), Chicken or turkey sausage: 60g (1 link, diced), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Smoked paprika: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 10ml olive oil in a large skillet over medium heat. 2. Add 150g diced sweet potato and cook for 5 minutes, stirring occasionally. 3. Add 50g diced onion and cook for 3 minutes until onions begin to soften. 4. Add 60g diced sausage, 50g diced bell pepper, and 3g minced garlic. Cook for 3-4 minutes. 5. Season with 2g smoked paprika, 1g dried thyme, 1g salt, and 1g black pepper. 6. Add 30g chopped kale and cook until wilted, about 2 minutes. 7. Create two wells in the hash mixture and crack an egg into each well. 8. Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks). 9. Serve hot.
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