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2 medium orange flesh sweet potatoes/yams, about 1 1/2 pounds
4 T. olive oil, divided
1 t. chili powder
kosher salt & pepper
1 onion – thinly sliced
1 c. red pepper, chopped
1 T. chopped fresh thyme
2 cloves garlic – chopped
3 c. baby kale, roughly chopped
A couple dashes of your favorite hot sauce, if desired
Preheat oven to 400 degrees.
Cut sweet potatoes into 1 inch pieces, leaving skin on. Place on baking sheet, toss with 2 T. olive oil, chili powder and season with salt & pepper. Roast in oven until potatoes are soft and beginning to brown, 35 to 40 minutes.
When potatoes are almost finished roasting, heat 2 T. olive oil in a heavy, 10-12 inch ovenproof skillet. Saute onions over medium heat about 5 minutes. And red pepper and thyme and cook another 3-4 minutes until onions are are cooked and beginning to brown slightly. Add garlic and saute one minute. Add kale and 2 T. water and cook, stirring, until kale is wilted and water had evaporated, about 3 minutes.
Add sweet potatoes to skillet and stir to combine. Evenly spread vegetables on the bottom of the pan. Make 4 small wells in sweet potato mixture and crack in four eggs. Place skillet in the oven and cook until eggs are set but still have runny yolks (if desired), about 7-9 minutes.
Remove from oven and season eggs with salt & pepper. Garnish with fresh, chopped cilantro & hot sauce.