Ingredients
Scale
- 1 large sweet potato with skin (diced small)
- 1 clove garlic (crushed)
- 4 free-range eggs
- 200g kalettes
- 100g mushrooms (sliced)
- 2 tbsp olive oil
- red pepper (diced)
Instructions
- Heat olive oil in a deep, non-stick lidded frying pan.
- Add the sweet potato and stir fry for 3-4 minutes then pop the lid on, turn down the heat and cook for 10 minutes, stirring occasionally to prevent it sticking.
- Remove lid and add the crushed garlic, mushrooms and peppers. Cook for further 5 minutes until softened.
- Add the kalettes and pop the lid back on for 5 minutes while the kalettes steam and wilt down.
- Remove lid and make four wells in the mixture. Break an egg into each and cover with lid again.
- Cook for 3-4 minutes until the eggs have cooked to your taste.
- Season with salt and pepper and serve.
- Prep Time: 10
- Cook Time: 30