1-First, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup diced red onion and sauté for about 5 minutes until it softens. Then, add 1 tablespoon minced garlic and cook for 1 more minute to build that savory base.

2-Next, stir in 3 1/2 cups cubed and peeled sweet potatoes, along with 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon cumin, and 1/2 teaspoon black pepper. Cover the skillet and cook for about 15 minutes, stirring every 5 minutes until the sweet potatoes are fork-tender.

3-After that, mix in 3 cups of finely chopped kale and sauté for about 2 minutes until it wilts down. Create 4 wells in the mixture, crack a large egg into each one, then cover and cook to your desired doneness, which might take another 3-5 minutes.

4-Finally, garnish with 1/4 cup chopped cilantro and serve with sliced avocado and toast. For internal link, check our grilling techniques if you want to adapt this for outdoor cooking. This method ensures even cooking and a hearty sweet potato kale hash with herbs and spices that’s ready fast.