Crisped sweet potatoes with kale, topped with sunny side-up eggs. It’s a wholesome and filling meal to kickstart your day!
Toss to lightly coat sweet potatoes with olive oil and roast at 190°C for 20 minutes, or until tender. Remove from oven and set aside.
Pan-fry diced onion with coconut oil on low heat until soft.
Add coconut oil and roasted sweet potatoes into the pan. Increase temperature to medium high heat. Cook potatoes for 20 minutes, or until all sides are browned.
Add Curly Kale, and cook until tender. Once done, remove from heat and season with salt and pepper.
Cook sunny side-up eggs and add atop the potatoes and Curly Kale.
Garnish with Coriander and red pepper flakes.
We love the combo of purple and orange sweet potatoes, but you can use any type you like.
Curly Kale leaves can be added whole as they have tender stems.