You want a healthy, filling way to start your day—one that’s not loaded with carbs or sugar, but also less sad than a granola bar and a cup of coffee. Enter this 30-minute breakfast hash, which checks all the right boxes. It’s colorful, nutritious, satisfying and—most importantly—easy to make.
We used a combination of sweet potatoes, kale and bell pepper here, but it should go without saying that you can swap vegetables in and out based on your own tastes. Any hearty green could replace the kale, and the spices are totally interchangeable. (We wouldn’t complain if someone added a little cheese, either.)
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 bell pepper, chopped
1 medium sweet potato, peeled and cut into ½-inch cubes
1 teaspoon cumin
1 teaspoon chili powder
½ bunch Lacinato kale, stemmed and torn into bite-size pieces
3 to 4 large eggs
Sliced scallions, to garnish
1. Heat about 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, bell pepper and sweet potato and season with salt and pepper. Cook until the onion is translucent and the pepper and sweet potato are almost tender, 8 to 10 minutes.
2. Add the cumin and chile powder and stir to combine. Stir in the kale and lower the heat to medium-low. Cook, stirring occasionally, until the kale is soft, about 5 minutes. (You can cover the skillet to help the kale wilt faster.)
3. Using a wooden spoon, make 3 or 4 divots (depending on the size of your skillet) in the vegetable mixture. Carefully crack an egg into each divot. Increase the heat to medium, cover the skillet and cook until the eggs are set to your liking, 5 to 10 minutes. Garnish with sliced scallions before serving.