Breakfast Salad with Fried Eggs and Sweet Potato
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm breakfast salad built on sautéed sweet potato and leafy greens, topped with a fried egg and fresh Mexican toppings like salsa and guacamole. Hearty and veggie-forward, perfect for brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large sweet potato
- 2-3 tsp oil or butter
- 1/2 tsp chilli powder
- 2 cups kale
- 2-4 large eggs
- salt and pepper to taste
- 1/2 cup diced tomato
- 2-4 TBSP diced red onion
- 2-4 TBSP finely diced jalapeño pepper
- 1 TBSP fresh chopped cilantro (plus extra to taste)
- a squirt of lime juice ((if you have it!))
- a pinch of salt to season
- Plus choose all your favorite extras from the list below!
- Everything bagel seasoning
- Chopped green onion or chives
- Crumbled feta or cotija cheese
- Salsa
- Guacamole
- Avocado Toast on Sweet Potato (paleo) or bread (vegetarian)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 15m
- Sodium
- 2773mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1368mg
- Calcium
- 385mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 2773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.