Eggs over Kale and Sweet Potato Grits. When cool enough to handle, peel, cut into chunks, and purée in food processor. Remove from heat; stir in sautéed kale. Place the kale on top, add a splash of water and cover Crumble the feta over the hash, top with the eggs.

Feel free to also drizzle some sriracha over your finished plate if you're into that. In a bowl, massage dressing into kale until leaves soften. Add tomatoes, sweet potato, and egg, and toss to coat. You can have Eggs over Kale and Sweet Potato Grits using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Eggs over Kale and Sweet Potato Grits

You need 1 of large sweet potato (orange flesh).
You need 2 cups of fresh kale (chopped).
Prepare 1 tablespoon of vegetable oil (divided).
It's 1 1/2 cups of water.
It's 1 cup of non-fat milk.
Prepare 3/4 cups of grits (quick cooking).
It's 1/4 teaspoon of salt.
You need 4 of eggs.

Store leftovers in an airtight container in the fridge. Transfer egg mixture to serving plates and top Sweet Potato & Kale Scrambled Eggs Haiku: "These eggs were okay. Really needed the salsa (or at least some salt." I made this recipe as. Spread the kale and sweet potatoes in an even layer in the prepared baking dish.

Eggs over Kale and Sweet Potato Grits step by step

Preheat oven to 350°F..
Coat 4 individual soufflé dishes with 1 tsp vegetable oil..
Make 3-4 slits in sweet potatoes; cook in microwave until just soft..
When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor..
Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes..
In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale..
Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish)..
Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow..
Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving..

Pour the egg mixture over the vegetables. This sweet and savory Kale & Sweet Potato Hash With Baked Eggs is a high-protein gluten free meal that is full of robust flavor delicious comfortness. Crack the eggs over the sweet potato and kale, sprinkle the chili powder and cumin over the whole skillet and cover the skillet with a lid. Place the egg on the top and serve tomato slices on the side. Top with freshly ground black pepper or hot Pre-chopped kale reduces your time spent in the kitchen.