Ingredients
Units
Scale
- 1 large sweet potato
- 2 tsp garam masala
- 1/2 onion, diced
- 3 cloves of garlic
- 15–20 cherry tomatoes (halved)
- 1 cup kale (chopped)
- 4 eggs ((1 per person served))
- 1 green onion (sliced)
- 2 tbsp coconut oil
- 1 tbsp olive oil
- parmesan reggiano ((for topping))
- salt, pepper, red pepper flakes ((for seasoning))
Instructions
- Preheat oven to 425°F. Take 1 Tbsp of coconut oil and put on a baking sheet. Place into preheating oven to melt and remove once oil has melted (This should take about 3-5 minutes)
- While oven is preheating, chop sweet potato into small cubes and toss in melted coconut oil on pan. Sprinkle with salt, pepper, graham masala.
- Using another baking sheet, line with parchment paper for your tomatoes. Halve your cherry tomatoes, place sliced side down on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Once oven is heated, place sweet potatoes and tomatoes into the oven to roast. Roast tomatoes for 6-10 minutes(until browned) and potatoes for 25 minutes.
- While the potatoes and tomatoes are roasting in the oven, start to sauté onions and garlic in ½ tbsp coconut oil on medium heat. Sprinkle with salt and pepper. After about 10 minutes add chopped kale and cover with pot lid to soften. Once kale has softened, remove from heat and set to the side.
- In a separate pan, prepare your eggs in the remaining coconut oil.
- Once the sweet potatoes and tomatoes are out of the oven, toss in pan with onions and kale mixture to incorporate.
- Top with egg and green onions and add extra salt and pepper for flavor.
Notes
Tip: This savory breakfast hash is paired well with a side of sliced avocado!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast