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Sweet potato & kale skillet with fried egg
Sweet potato & kale skillet with fried egg
629kcal Per person
26g Protein
55g Carbs
34g Fat
10g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ teaspoon ground cumin (1 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 clove garlic (5 g)
- 5 ounces kale (frozen) (140 g)
- 1 egg
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Peel the sweet potato and cut it into roughly ¾-inch cubes. Spread the sweet potato cubes out on a baking sheet lined with parchment paper. Drizzle with ⅔ of the oil, sprinkle with paprika and cumin and season with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the oven for 20–25 minutes, stirring halfway through, until they are golden brown and tender.
- Meanwhile, finely chop the garlic.
- Heat the remaining oil in a skillet over medium heat. Add the garlic and sauté for about 1 minute, until fragrant. Add the kale and cook, stirring often, about 5–6 minutes. Season with salt and pepper to taste.
- In a separate pan, fry an egg to your preferred doneness.
- Combine the roasted sweet potatoes and sautéed kale in a bowl. Top with the fried egg and sprinkle with shredded cheese.
- Serve immediately.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
Stir chili flakes into the sweet potato and kale for a bit more heat.
