Tossed Sweet Potato and Kale Brekkie

Ingredients:

2 x tbsp. extra virgin olive oil
1 x tsp. ground cumin
1 x tsp. ground coriander
½ tsp. paprika
½ tsp. fresh garlic, minced
1 x cup red quinoa
1 x small red onion cut julienne style
2 x large sweet potatoes, diced
1 x bunch of kale, thinly sliced
1 x tsp. salt
½ tsp. pepper
1 x tsp. butter or ghee
2 x large free range eggs
Coriander for garnish

Method:

Boil the quinoa (one part quinoa, two parts water) until soft. Reheat later with butter or ghee
Heat a large non-stick skillet over a medium heat.
Add the olive oil and the onion; sauté until the onion is translucent, for about 4 minutes.
Add sweet potatoes and cook until tender, about 8 minutes, stirring frequently.
Sprinkle the sweet potatoes with cumin, coriander, paprika, garlic, salt and pepper and stir until evenly coated.
Add the kale and cook until just wilted, about 2 minutes, then mix in the red quinoa and butter/ghee.
Poach the eggs to your liking.
Dish the mixture into a bowl, place the poached egg on top and garnish with coriander.
Delicious and nutritious way to start the day!