Veggies and eggs, as we like to call it, is an absolute staple in my house. It’s simple, delicious, and packed full of nutrients. Pick a handful of vegetables and a safe starch, saute them in your cooking fat of choice, top with a couple of fried eggs and voilà - you have the quintessential nutrient-dense, whole-food meal.
Crush, peel, and chop the garlic.
Rinse the vegetables and set aside to air dry.
Dice the onion.
Peel and chop the yam and sweet potato into quarter inch cubes.
Remove the kale leaves from the stalks - the stalks are very fibrous and hard to digest and removing them lets you fill up on the more nutrient dense parts instead.
Peel 6 leaves off of a head of purple cabbage. Peeling rather than cutting cabbage keeps the unused portion fresh for longer.
Chop the kale leaves, purple cabbage, and broccoli.
Place a 12” pan on the stove and turn the heat/flame to medium-low. Add 2 Tablespoons of avocado oil. Sprinkle in about ¼ teaspoon of each spice. Once the oil in the pan starts to sizzle and you can smell the spices, add the onion and yam.
Stir occasionally, until the yam is soft and can be easily cut with the spatula. Add the garlic and remaining vegetables and continue to cook until the vegetables wilt and pick up some color from the hot pan. Remove from heat and set aside.
Fry your eggs in a liberal amount of avocado oil over medium heat. Add the oil to your pan, let it get warm, and crack your eggs into the pan. Add a ¼ teaspoon of water and cover the pan to help the tops of the eggs cook for sunny-side up or flip your eggs for a more classic fried-egg.
Once your eggs are done, place them on top of your bowl of veggies, add your favorite toppings and enjoy!