• Prep Time 8
  • Cook Time 20
  • Total Time 28 minutes
  • Yield 4 1x

Whip up this hearty, 30-minute breakfast using just one pan and 10 mouthwatering ingredients.

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  • 3 tablespoons olive oil, divided
  • 2 sweet potatoes, cut into 1/2-inch pieces
  • 1 pound white button mushrooms, or crimini mushrooms, cleaned and quartered
  • 2 cups kale, stemmed, roughly chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 4 large eggs
  • 1 avocado, halved, pitted, peeled and sliced
  • Chopped fresh parsley, for garnish


  1. Preheat oven to 375°F. Heat 2 tablespoons oil in large cast-iron skillet over medium-low heat. Add potatoes and cook, stirring occasionally, until light golden-brown and tender-crisp, about 10 minutes. Stir in remaining oil, mushrooms and kale, and cook until kale is wilted, about 1 to 2 minutes. Stir in cumin, paprika, salt and pepper. Remove from heat.
  2. Make 4 small wells in mushroom mixture. Crack an egg into each well. Bake, until whites are set and yolks are cooked to your liking, about 6 to 8 minutes. Garnish with avocado and parsley. Serve and enjoy.


Make It with Meat: Add crumbled bacon as an additional garnish at the end.

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