Savory Breakfast Bowl with Potatoes and Greens

• 2 cups diced potatoes
• 1 bunch kale or spinach, stems removed and chopped
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 eggs
• 2 tablespoons chopped fresh parsley
• Optional: hot sauce or salsa

Steps

1. 1 Preheat oven to 400°F. Toss potatoes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
2. 2 While potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add onions and garlic, sauté until softened.
3. 3 Add greens to skillet, cook until wilted. Season with salt and pepper.
4. 4 Once potatoes are golden and tender, combine with greens in the skillet. Make four wells in the mixture.
5. 5 Crack an egg into each well, cover skillet, and cook until eggs are done to your liking.
6. 6 Sprinkle with parsley and serve with hot sauce or salsa if desired.

Equipment

• Baking sheet
• Large skillet with lid

Variations

• Add diced bell peppers or zucchini for extra veggies.
• Substitute eggs with tofu scramble for a vegan option.

Substitutions

• If you don't have kale or spinach, use Swiss chard or collard greens.

Pairings

• Fresh orange juice
• A strong cup of coffee

Nutrition

Tips

• For a protein boost, add a handful of cooked beans or crumbled sausage to the mix.
• Feel free to use any sturdy greens you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep eggs moist.

Freezing: Does not freeze well due to the eggs. Best enjoyed fresh.

Serving Suggestions

• Pair with a slice of toasted whole-grain bread for a complete meal.
• A fresh fruit salad on the side adds a nice contrast.

FAQ