INGREDIENTS
- 2 tablespoons olive oil, divided
- 1 small red onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large, sweet potato, chopped into 1-inch pieces
- ½ lb. Brussels sprouts, halved, and then thinly sliced 2 cloves garlic, minced
- 1 small fuji apple (or other apple of choice)
- 1 Tablespoon fresh sage (or 1 teaspoon dried)
- 2 cups of fresh chopped kale
- 4 large eggs
DIRECTIONS
- Heat a large skillet over medium heat. Once hot, add 1 tablespoon of the oil and onion. Sauté for 1 minute, then add the salt, pepper, brussels sprouts and sweet potato* and cook for 5-10 minutes, or until sprouts and potato start to caramelize and brown.
- Add garlic, apple, and sage and stir to combine. Sauté for 3 minutes — stirring occasionally.
- Add kale and stir to combine just until starting to wilt.
- Create 4 small wells in the vegetable mixture and drizzle each with a few drops of olive oil (about 1 tablespoon). Add 1 egg to each. Turn heat to medium low and cover until eggs are set and cooked through (about 4 minutes).
NOTE: you can par cook your potatoes by microwaving them in a covered dish for about 3-4 minutes in the microwave before you add them to the skillet.
NUTRITION FACTS
YIELD: 4 servings Calories: 260 Cal, Carbohydrates: 25g, Fiber: 5.6g, Sugar: 9.7g (0g added sugar), Protein: 9.8g, Fat: 13.6g, Saturated fat: 2.7g, Cholesterol: 177mg, Sodium: 484mg
SOURCE: Adapted from Minimalist Baker and Serious Eats