Sweet Potato & Crispy Kale Breakfast Skillet
Yield: 2 large or 4 small servings
Prep time: 10 minutes
Cook time: 30 minutes
2 tablespoons ghee
or coconut oil, divided
1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped)
1 small red onion, finely chopped
1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces
2 cloves garlic, minced
Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
Preheat the broiler. If you want to be extra prepared, crack each egg into its own small bowl, taking care not to break the yolks (I did not do this, but later wished that I had–I also broke one yolk, which you can probably see in the photos).
Melt one tablespoon of ghee in a large cast iron skillet over medium-high heat. Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15-20 minutes). Add the garlic and stir-fry until fragrant, about 30 seconds. Add the kale and gently stir/toss until the kale is somewhat wilted (tongs are helpful for this). Season with salt, pepper, and cayenne to taste. Use a spatula to create 4 small wells for the eggs, and place a bit of the remaining ghee in each well. Gently slide an egg into each spot.
Let the eggs cook for 1-2 minutes so they’re set on the bottom, then carefully transfer the skillet to the broiler. Broil for 2-5 minutes, checking often, until the kale is crispy and the eggs are cooked to your liking. Carefully remove the skillet with a hot pad–the handle will be very hot. Keep in mind that the eggs will continue to cook as long as they are in the skillet, so you may want to take them out when they are slightly underdone. Sprinkle with a little more salt and pepper if desired. Use a spatula to transfer each serving to a plate and serve hot.