Sweet Potato and Kale Skillet Hash

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into small cubes.

3. 3

   Chop the onion and bell pepper into small pieces.

4. 4

   Mince the garlic cloves.

5. 5

   In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.

6. 6

   Add the diced onions and cook until they become translucent, about 5 minutes.

7. 7

   Add the bell pepper and minced garlic, cooking for another 2 minutes.

8. 8

   Stir in the diced sweet potatoes, cumin, and smoked paprika, and cook for about 10 minutes, stirring occasionally.

9. 9

   Season with salt and black pepper to taste.

10. 10

    Transfer the skillet to the preheated oven and roast for 20 minutes, or until the sweet potatoes are tender.

11. 11

    While the sweet potatoes roast, roughly chop the kale leaves.

12. 12

    After the sweet potatoes have cooked, remove the skillet from the oven and place it back on the stove over medium heat.

13. 13

    Stir in the chopped kale and cook until it wilts, about 3 minutes.

14. 14

    Make four small wells in the hash and crack an egg into each well.

15. 15

    Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5 minutes.

16. 16

    Garnish with freshly chopped parsley before serving.