Hearty Breakfast; Kale, Tomatoes, Potatoes and Eggs

DSC_00032 Tablespoons extra virgin olive oil
1/4 onion; minced
5 kale stalks; core removed and coarsely chopped
4 cups tomatoes; cut to 1/2 inch pieces
1/4 teaspoon sea salt
fresh ground black pepper to taste

2 potatoes; boiled (cold left over works best) cut into 3/4 inch cubes
1 Tablespoon extra virgin olive oil
sea salt to taste
fresh ground black pepper to taste

eggs (depending on how many are eating and how many eggs they want, the vegetables are good for 3-4 people)
sea salt to taste
fresh ground black pepper to taste

Heat a large skillet over medium heat. Heat a medium skillet over medium high heat. Heat a small skillet over medium heat. Start with the large pan adding olive oil and onion and sauté for a couple minutes. Add the olive oil and potatoes to the medium pan. Add the kale, tomatoes and salt to the onions. With a spatula, flip the potatoes as they begin to brown to cook on another side. Add olive oil (or you can use butter) to the small pan and fry eggs 1 at a time. Stir the kale and tomatoes, flip the potatoes and keep frying eggs. Serve up and enjoy.
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