Sunrise Sweet Potato & Kale Egg Nests

• •1 large sweet potato, grated or finely diced
• •2 cups packed kale or spinach, finely chopped
• •1/2 small onion or 2 shallots, finely diced
• •2 cloves garlic, minced
• •1 tablespoon olive oil
• •1/2 teaspoon ground cumin
• •1/4 teaspoon smoked paprika
• •Pinch of chili flakes (optional)
• •Salt and freshly ground black pepper to taste
• •6 large eggs
• •Fresh cilantro or parsley, chopped, for garnish (optional)
• •Feta cheese or goat cheese, crumbled, for garnish (optional)

1. 1Preheat your oven to 190°C (375°F). Lightly grease a 6-cup muffin tin or 6 individual ramekins.
2. 2In a large skillet, heat the olive oil over medium heat. Add the diced onion (or shallots) and sauté for 3-4 minutes until softened.
3. 3Add the minced garlic, grated sweet potato, cumin, and smoked paprika. Cook for another 5-7 minutes, stirring occasionally, until the sweet potato starts to soften.
4. 4Stir in the chopped kale (or spinach) and cook for 2-3 minutes until wilted. Season with salt, pepper, and chili flakes if using. Remove from heat.
5. 5Divide the sweet potato and kale mixture evenly among the prepared muffin cups or ramekins, pressing it down slightly to form a nest-like base with a well in the center.
6. 6Carefully crack one egg into the center of each vegetable nest.
7. 7Bake for 12-18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).
8. 8Garnish with fresh cilantro or parsley and crumbled feta or goat cheese, if desired. Serve immediately.

Eggs are one of nature's most perfect foods, containing all nine essential amino acids, making them a complete protein source.