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Sweet Potato Skillet Bake with Collard Greens and Eggs
From Statesboro Market2Go
<p>A veggie packed skillet bake that’s made all the better by using farm fresh eggs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: palmettogardens.net (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
2 tablespoons
Unsalted butter
1 medium sized
Sweet potato (peeled and cut into 1-inch cubes)
1/2 of an
Onion (preferably red, chopped)
3 cups
Collard greens (trimmed if necessary)
Pepper to taste
1/2 tablespoon
Smoked paprika
1/4 cup
Shredded cheddar cheese
4
Eggs
Step by Step Instructions
- Preheat oven to 425 degrees. Coat a cast iron skillet by melting the butter in it over medium heat.
- Evenly distribute the sweet potato cubes and the chopped onion across the skillet. Cook them for 5 minutes, then flip them over and let cook for 5 more minutes on the other side.
- Add the collard greens, pepper, and paprika and mix them in well. Cover and cook for 5 to 7 minutes.
- Make 4 wells in the mixture and crack an egg into each space. Top each egg with 2 tablespoons of shredded cheese.
- Put the skillet into the oven and cook for 5 to 10 minutes.