YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs
Enjoy a vibrant, nutrient-packed hash that combines crispy sweet potato, fresh kale, and tender chickpeas topped with perfectly cooked sunny-side up eggs. This dish boasts a delightful blend of textures and a balance of savory spices, making it as visually appealing as it is satisfying.
INGREDIENTS
3 eggs
1 medium sweet potato
2 cups chopped kale
1/2 cup cooked chickpeas
1/2 small red onion (halved)
1 tsp olive oil
1/2 tsp paprika
Salt and pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and drain the chickpeas, and chop the red onion finely.
In a medium skillet, heat the olive oil over medium heat. Add the diced sweet potato and red onion. Sauté until the sweet potato starts to soften and the onions are translucent, about 5-7 minutes.
Add the chopped kale and chickpeas to the skillet. Sprinkle in paprika, salt, and pepper. Continue to cook, stirring occasionally, until the kale wilts and the chickpeas begin to crisp, about 4-5 minutes.
In a separate non-stick pan, cook the eggs sunny-side up to your liking. For best results, heat the pan over medium-low heat and gently crack the eggs into the pan, keeping the yolks intact.
Plate a generous serving of the sweet potato and kale hash, and top with the sunny-side up eggs. Serve immediately and enjoy!