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In the quest for a wholesome and invigorating breakfast, the Sweet Potato & Kale Breakfast Skillet stands out as a vibrant and nutritious option. This dish beautifully marries the natural sweetness of sweet potatoes with the robust, earthy flavor of kale, creating a meal that is not only delicious but also visually appealing. Filled with bright colors and rich textures, this breakfast skillet is a feast for both the eyes and the palate. As you embark on your culinary journey, you'll discover that this recipe is packed with essential vitamins and minerals, making it an excellent way to kickstart your day.

Sweet Potato and Kale Breakfast Skillet

Start your day on a nutritious note with the delightful Sweet Potato & Kale Breakfast Skillet. This vibrant dish combines the sweetness of sweet potatoes with the earthy flavor of kale, packed with essential vitamins and minerals. The recipe guides you through the preparation, cooking techniques, and offers serving suggestions for added flair. Whether you're enjoying it for breakfast or brunch, this skillet is a perfect balance of taste and nutrition that will energize your mornings!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

1 cup kale, stems removed and roughly chopped

4 large eggs

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

Optional toppings: Slices of avocado, a splash of hot sauce, or crumbled feta cheese for added flavor

Instructions
 

Prep the Sweet Potatoes: Begin by peeling the sweet potatoes. Dice them into small, uniform cubes to assure they cook evenly.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté the mixture for about 3-4 minutes, or until the onion becomes translucent and aromatic.

      Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet, followed by the smoked paprika, ground cumin, salt, and pepper. Stir everything together well to ensure that the sweet potatoes are evenly coated with the spices. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and begin to caramelize.

        Add the Kale: Once the sweet potatoes are cooked through, add the chopped kale to the skillet. Stir and cook for an additional 3-4 minutes, allowing the kale to wilt down and blend in with the sweet potato mixture.

          Create Wells for Eggs: Using the back of a spoon, make four small wells in the sweet potato and kale mixture. Crack one egg into each well, taking care not to break the yolks.

            Cook the Eggs: Reduce the heat to low, cover the skillet with a lid, and let it cook for 5-7 minutes. This will allow the egg whites to set while keeping the yolk runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.

              Serve and Garnish: Once the eggs are to your desired doneness, remove the skillet from the heat. Serve the breakfast skillet hot, and feel free to garnish with slices of creamy avocado, a drizzle of your favorite hot sauce, or a sprinkle of crumbled feta cheese for a delicious finishing touch.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4