Ingredients:

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

Instructions:

  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. 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. 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. 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. 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.