Friday, June 6, 2014

Foodie Fridays: Fried Egg with Roasted Sweet Potato and Sautéed Kale/Cabbage Blend

In an effort to eat more vegetables, I came up with this egg dish that would be perfect for brunch, lunch, or even a light dinner.  I wanted layers of flavor, so I started with a bed of sautéed shredded kale, cabbage, and Brussels sprouts.  I topped that with a layer of roasted sweet potatoes and onion, added a lightly fried egg, and ended with a few spoonfuls of a very flavorful tomato sauce.  This meal was easy to prepare, quick to put together, and very tasty.  Best of all, I managed to consume more vegetables in one meal than I often get for an entire day.  I should eat like this more often!

Fried Egg with Roasted Sweet Potato and Sautéed Kale/Cabbage Blend

1 medium sweet potato, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
3 T. olive oil
2 T. butter
10 oz. (about 10 C.) shredded kale, cabbage, and Brussels sprouts blend*
1 clove garlic, minced
grated zest of one lemon plus juice of 1/2 lemon
2-4 eggs (depending upon your appetite)
salt and pepper to taste
Seasoned tomato sauce of your choice**

Combine the sweet potato, onion, 2 T. oil, and 1/4 tsp. salt in a rimmed baking sheet.  Toss to coat the vegetables with the oil.  Roast at 425 degrees for 20-25 minutes, stirring once about halfway through the cooking time, until the vegetables are soft and just beginning to caramelize.  (I like to turn the oven off and leave the pan inside with the oven door slightly open to allow moisture to escape from the vegetables and let them brown a bit more).

Heat the remaining olive oil with the butter in a large sauté pan over medium heat.  Add the shredded kale blend and sauté until softened, about 7-8 minutes.  Season with 1/4 tsp. salt, add the garlic and cook one minute longer.  Remove from the heat and stir in the lemon zest and juice.  Set aside.

Heat a frying pan over medium heat.  Spray with cooking spray and heat a little longer, then add the eggs.  Season with a pinch of salt and pepper.  Cook until the whites are set, with the yolk still runny if you like, either sunny side up or over easy.

To assemble, divide the kale blend between two dinner plates.  Divide the sweet potato mixture evenly over the kale blend.  Top each plate with 1-2 eggs.  Drizzle about 3 T. of the tomato sauce over the eggs.  Serves 2.

*I used Trader Joe's Cruciferous Crunch Collection from the fresh produce section.

**I used Old El Paso Roasted Tomato Mexican Cooking Sauce.

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