Sweet Potato and Kale Eggs

Sweet Potato and Kale Eggs

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Adjust Servings:
4 Eggs
1 heaping cup, small diced Sweet Potato
1 heaping cup, chopped Kale
0.25 cup, chopped Onion
1 Tablespoon Oil
1 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper

Sweet Potato and Kale Eggs

Perfect for Sunday Brunch

  • 20 minutes
  • Serves 2
  • Easy




A one skillet, sweet potato and kale eggs breakfast that can feed a crowd.

I love eggs and enjoy them in all variations but nothing beats the beauty of a sunny side up egg and dipping a piece of bread into that yolk…#yolkporn!

Brunch is a great way to have friends over, eat a lot of food, have some cocktails before noon and enjoying fun conversations together.

The easiest way to make a brunch is by throwing everything into one pan, just like this sweet potato and kale eggs dish.

Potatoes and eggs have been a great food pairing for years.

I love the sweet potato and savory, umami egg combination.

Sweet potatoes can help promote gut health, supports healthy vision, and may enhance brain function.

The brighter the color or a vegetable, the healthier it is for us!

For added nutritional value and some green, I love adding kale.

Kale is a superfood as it is among the most nutrient-dense foods on the planet.

It is loaded with powerful antioxidants and an excellent source of vitamin C.

Dark leafy greens like kale and can help lower cholesterol, which may reduce the risk of heart disease.

Share your skillet egg creation with me via Instagram!



Sauté Onion and Sweet Potato

Heat up a large skillet with 1 tbsp of oil (I use olive oil), add the diced onion and sauté on medium for about 1-2 minutes or slightly translucent.

Next, add the diced sweet potato and 1/2 teaspoon of salt and a bit of black pepper then cook for about 10 minutes on medium heat until the potatoes are fork tender.

Stir occasionally.

The cook time will depends on the size of your chopped sweet potatoes.


Add Kale and Eggs

Once the sweet potatoes are done, lower your heat to medium-low and add the chopped kale and cook until the kale is wilted.

You can cover the skillet to speed things up.

Time to add the eggs.

With your spatula, create 4 holes in the sweet potato and kale mixture to make room for the eggs.

I suggest breaking the egg into a separate bowl first then adding them to the skillet one by one.

Next, cover the pan and allow the eggs to cook on medium-low or low heat.

Covering the skillet with a lid will cook the eggs evenly on the bottom and top.

Cook until the egg white are set. If you prefer a hard yolk, cook a bit longer.

Keep your eye on them.

This will take anywhere between 5-10 minutes.

Cooking time will vary on the skillet you use.

With a cast iron skillet, like I am using, the heat is retained and the cooking time is shorter.

To check if the eggs are set, give the skillet a gentle shake and see if there is 'jiggle.'

Lastly, season the eggs with a touch more salt and pepper or red chili flakes if you like a bit of spice and serve!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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11 Comments Hide Comments

So many tasty vegetables in a perfect breakfast recipe. My husband would love those sunny side up eggs.

I love the bright colors of the green and orange around the egg — a great, healthy start to the day and so easy to do. Well done!

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