2poblano peppersstems removed, cut into 1/2 inch pieces
Heat the olive oil in a skillet over medium high heat. Once the oil begins shimmering, add the sweet potato, peppers, and 1/2 teaspoon salt. Cook 7-10 minutes, until beginning to soften, stirring occasionally so the vegetables cook evenly. Add the kale and garlic and cook an additional 3-5 minutes until the kale is tender.
Once the veggies are done, move them off to one side of the skillet.
Add more oil if needed, then crack the eggs into the empty half of the skillet. Cook until the eggs are to your liking; we like them fried but still runny in the middle.
Split between two plates, season with salt and pepper, and enjoy!
If you enjoyed this recipe, we would love it if you would come back and leave a rating! You can find the rating button under the recipe here: https://www.freshoffthegrid.com/sweet-and-spicy-breakfast-skillet/