Eggs pair perfectly with the veggies in this skillet, making a tasty, satisfying meal. And with just one pan, cleanup is a snap!
Preheat oven to 350°F (180°C).
In a medium bowl, toss sweet potato, 1 tbsp (15 mL) oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.
In the same bowl, toss together tomatoes, garlic, kale, beans, thyme and remaining oil; set aside.
Remove skillet from oven. Flip potato slices; stir in tomato mixture. With a spoon, make 4 wells and crack 1 egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness. Serve topped with avocado mash.
Avocado Mash: Mash together a small avocado, a heaping spoonful of plain Greek yogurt, a squeeze of fresh lime juice, a finely chopped green onion and a sprinkle of salt.