1. Chop the sweet potatoes into small squares.
  2. Melt the EVOO in a large skillet.
  3. Cook the sweet potatoes until they are about 90% done.
  4. Add in the baby kale, diced red pepper and cook until soft.
  5. Add additional EVOO, as needed.
  6. Remove the sweet potatoes and kale from the skillet (temporarily).
  7. Crack the 3 eggs over the skillet, allowing the egg whites to fully cook.
  8. Add the sweet potato and kale mix back to the skillet. Top with sea salt (Black Truffle Sea Salt is divine!) and pepper.
  9. Serve immediately with an avocado wedge and enjoy!

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