This recipe came about when I was craving sweet potato fries with my eggs but didn't want to wait. I thought I would try shredding the sweet potatoes and that would cook them quicker. I added a few spices and cooked my eggs right on top and voila! This has quickly became one of fave breakfast recipes. You have to give this one a try!
What you'll need:
1 small Sweet Potato, peeled and shredded
½ cup Kale, cut into thin strips
1 tbsp Coconut Oil
1 ½ tsp Paprika
1 tsp Red Pepper Flakes
1 tsp Salt
1 tsp Pepper
2 Eggs
Coriander, chopped
Method:
Heat coconut oil in a large frying pan. Once melted, add shredded sweet potatoes and keep stirring for a few minutes until potatoes start to soften. Add in kale and continue to mix. Add in spices and mix till well combined. Once the potatoes are cooked through and the kale is softened, flatten the mixture in the pan and make two little “dents” for the eggs. Crack an egg into each hole and let the bottom cook. After a few minutes, cover the pan and let the eggs cook a little more. Remove from pan and carefully transfer potatoes and eggs to a plate, sprinkle with some more crushed red pepper flakes and fresh coriander.
Tip: you can shred the sweet potatoes the night before and keep in an airtight container in the fridge.