Published March 1, 2024
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Ingredients
- 2medium sweet potatoes (about 2 pounds), scrubbed, halved lengthwise and cut into ½-inch-thick half moons
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 1large bunch curly kale (about ¾ pound)
- 4large eggs
- ½cup unsweetened coconut flakes
- ⅓cup peanut butter (any kind)
- 1tablespoon harissa paste, plus more to taste
- ½cup warm water
- 4cups cooked grains (such as farro, barley or rice)
- ¼cup chopped cilantro leaves and tender stems
Preparation
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Arrange a rack at the bottom of the oven and heat to 425 degrees. Toss the sweet potatoes with 2 tablespoons of the oil on a sheet pan and season with salt and pepper. Arrange in a single layer and roast on the bottom rack until golden underneath but not yet tender, 10 to 12 minutes.
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Meanwhile, remove and discard the stems from the kale. Tear or chop the leaves into small pieces and dry them well in a salad spinner or with a kitchen towel. In a medium bowl, combine the kale, the remaining tablespoon oil and a big pinch of salt. Squeeze with your hands until wilted.
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Squeeze together a handful of kale and put it on top of a big piece of sweet potato like a nest, then crack an egg into the nest. (You want the egg to sit on top of the vegetables, not the sheet pan.) Repeat with the remaining eggs, then season the eggs with salt and pepper. Sprinkle the coconut around the eggs. Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6 to 10 minutes.
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Meanwhile, in the bowl used for the kale, stir together the peanut butter and harissa paste. Add warm water a couple tablespoons at a time until the sauce is pourable. Season to taste with salt, pepper and more harissa.
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Divide the grains among bowls and drizzle with a little of the sauce. Top the sheet pan with cilantro, then use a spatula to transfer servings to the bowls. Serve with more sauce on top.