Heat olive oil in a deep, non-stick lidded frying pan
Add the sweet potato and stir fry for 3-4 minutes then pop the lid on, turn down the heat and cook for 10 minutes, stirring occasionally to prevent it sticking
Remove lid and add the crushed garlic, mushrooms, and peppers. Cook for further 5 minutes until softened
Add the kalettes and pop the lid back on for 5 minutes while the kalettes steam and wilt down
Remove lid and make four wells in the mixture. Break an egg into each and cover with lid again. Cook for 3-4 minutes until the eggs have cooked to your taste. Season with salt and pepper and serve
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