Breakfast Sweet Potato Hash with Kale, Eggs and Chorizo, served with slices of avocado, a super nutritious breakfast or brunch recipe that is low in calories, low carb, gluten free, and heavenly delicious.
Chop the garlic and spring onions, and add them to a pan together with the olive oil, and cook for about 30 seconds.
Add the chopped red pepper, kale, and leave them to soften a bit, one or two minutes, then add the sweet potatoes and a quarter of a cup of water, and leave to cook with the lid on for 5 minutes, until the sweet potatoes begin to soften.
Add the salt, pepper, cayenne pepper and smoked paprika, give it a good stir, then add the sliced chorizo, and make 3 nests in the pan, and add the eggs.
Place the lid back on and leave to cook for a further 5 minutes or until the egg whites are cooked through, the egg yolks will looks still runny, but they are actually cooked too.
Remove from the pan, garnish with chopped coriander and serve hot with slices of avocado.