I love the unexpected in a meal—something out of the ordinary, yet simple and flavorful—like these over easy eggs with sautéed kale. This dish is just as perfect for dinner as it is for breakfast. These flavors and textures—the hearty kale, sweet potatoes, tangy sun-dried tomatoes and feta cheese, crunchy nuts—work beautifully well together. And to top it all off, a soft egg yolk makes a perfectly rich sauce if you like your eggs sunny-side-up. Dress it up, or dress it down—either way works.
Over Easy Eggs with Sautéed Kale
2 cups peeled, cubed sweet potatoes
Olive oil
Kosher salt
Black pepper
2 bunches kale or other dark, leafy greens
2 tablespoons olive oil
1 small-medium onion, sliced thinly
2 large cloves garlic, minced
Chicken stock
3 tablespoons sherry
¼ cup sun-dried tomatoes, chopped
Toasted nuts (sliced almonds, walnuts, pine nuts, whatever you like)
Feta cheese, crumbled
Over easy (or sunny-side-up) eggs
Preheat oven to 425 degrees.
Lay sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt, and add black pepper to taste. Roast for 20 minutes or until desired tenderness, stirring halfway through cooking.
Remove stalks from kale. Soak kale twice, dry, chop, and set aside. Heat olive oil in a large skillet over medium heat. Sauté onions in olive oil for 5 minutes. Add garlic, and cook for 1 minute. Add kale, and toss until slightly wilted. Season with salt and pepper. Add ½ - 1 cup chicken stock. Lower heat, and cook kale, partially covered, for 30 minutes or to desired tenderness. Add stock as necessary when greens become too dry. When greens are tender, add sherry, sweet potatoes, and tomatoes, and cook for 2 minutes. Remove from heat. Sprinkle with nuts and cheese.
Top with egg.
