Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

Enjoy a vibrant dish featuring baked eggs nestled among crispy sweet potato hash, sautéed greens, and hearty black beans. This meal brings together a delightful mix of textures from the tender eggs to the crunchy sweet potato bits and lightly wilted kale, creating a balanced and satisfying dish perfect at any time of day.

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NUTRITION

570kcal
Protein
35.5g
Fat
24.8g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1 cup Kale

1/2 cup Black Beans

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes for a crispy hash.

  • 3

    Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them on a baking tray. Roast in the oven for about 20-25 minutes until they are tender and lightly crisp on the edges.

  • 4

    While the sweet potato roasts, heat a non-stick pan over medium heat and lightly sauté the kale until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    In an oven-safe skillet or small baking dish, arrange the roasted sweet potato and sautéed kale. Make small wells in the mixture and crack an egg into each well (using 4 eggs total).

  • 6

    Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny, or to your desired doneness.

  • 7

    While the eggs finish baking, gently warm the black beans in a small pot over low heat with a little salt and pepper.

  • 8

    Plate the baked eggs along with the crispy sweet potato hash and sautéed greens, then top with the warmed black beans. Serve immediately.

Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Crispy Sweet Potato Hash and Sautéed Greens

Enjoy a vibrant dish featuring baked eggs nestled among crispy sweet potato hash, sautéed greens, and hearty black beans. This meal brings together a delightful mix of textures from the tender eggs to the crunchy sweet potato bits and lightly wilted kale, creating a balanced and satisfying dish perfect at any time of day.

NUTRITION

570kcal
Protein
35.5g
Fat
24.8g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1 cup Kale

1/2 cup Black Beans

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes for a crispy hash.

  • 3

    Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them on a baking tray. Roast in the oven for about 20-25 minutes until they are tender and lightly crisp on the edges.

  • 4

    While the sweet potato roasts, heat a non-stick pan over medium heat and lightly sauté the kale until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    In an oven-safe skillet or small baking dish, arrange the roasted sweet potato and sautéed kale. Make small wells in the mixture and crack an egg into each well (using 4 eggs total).

  • 6

    Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny, or to your desired doneness.

  • 7

    While the eggs finish baking, gently warm the black beans in a small pot over low heat with a little salt and pepper.

  • 8

    Plate the baked eggs along with the crispy sweet potato hash and sautéed greens, then top with the warmed black beans. Serve immediately.