Savory Breakfast Bowl: Crispy Hash and Jammy Eggs

Ingredients

• 680 g sweet potatoes, cut into 1/2-inch cubes
• 1 large red bell pepper, diced
• 1 medium red onion, thinly sliced
• 30 ml avocado oil
• 5 g smoked paprika
• 3 g garlic powder
• Fine sea salt and cracked black pepper to taste
• 4 large pasture-raised eggs
• 200 g Lacinato kale, stemmed and torn
• 2 cloves garlic, minced
• 115 g fully cooked turkey sausage
• 10 ml fresh lemon juice
• 1 large avocado, sliced
• 60 g crumbled feta cheese

Instructions

1. 1

   Preheat your oven to 215°C (425°F). Toss the cubed sweet potatoes, bell peppers, and red onions on a parchment-lined baking sheet with avocado oil, smoked paprika, garlic powder, salt, and pepper.

2. 2

   Spread the vegetables in a single layer and roast for 20–25 minutes, tossing halfway through, until the potato edges are charred and crispy.

3. 3

   While hash roasts, bring a medium saucepan of water to a boil. Carefully lower the eggs into the water and simmer for 6.5 minutes. Immediately transfer to an ice bath for 2 minutes, then peel and halve.

4. 4

   In a large skillet over medium heat, sauté the turkey sausage until browned. Add the minced garlic and kale, cooking for 3–4 minutes until the kale is wilted. Finish with a squeeze of fresh lemon juice.

5. 5

   Divide the roasted hash among four bowls. Top with the kale and sausage mixture, one sliced avocado, crumbled feta cheese, and one jammy egg per bowl.