Roasted Kale and Sweet Potatoes With Eggs Recipe (2024)

This is delish! I didn’t have rice or coconut on hand but otherwise followed the recipe as is. The kale was crispy and the potatoes retained some of their crisp from the first roasting. The eggs add the richness. I would even make this without the dressing if I was in the mood for something less rich, just the olive oil, salt and pepper. But, the dressing adds tang for sure! Lovely dinner! Thank you!

I love all these flavors, but the Kale came out too dry, and the eggs overcooked. Next time I’ll Roast the sweet potatoes but braise the greens and fry the eggs To get the textures, right. And I thought the peanut butter harissa sauce was meh.

Delicious, sans egg. Why must a runny egg top so many dishes these days? Yuck.

I used lacinato, worked fine. I liked the flavor combination of the recipe, but will either fry. soft boil or poach eggs next time. Getting multiple eggs, each sitting in its own kale nest, to cook evenly didn't work, some were overcooked while others runny.

I am wondering if I could use a bunch of Swiss chard instead of the kale?

Fried egg to put on top. The sauce was fun.

Love it as a weeknight meal. Super easy to throw together. Eggs definitely took at least 10 mins so be prepared for crispier kale if you like your eggs more done. Also, the sauce was very peanut butter heavy, so adding more harissa or other spicy sauce (gochujang, sriracha, chili crisp, etc.) is a must. And adding an acid like vinegar or citrus would work well to balance out the peanut butter sweetness. Would definitely make again with variations on dressings! Thanks, Ali!

@Nancy, Swiss chard might be nice, but I’m not sure you’ll get the crisp/chip like texture you get with the kale. Let us know how it goes!

Used Korean bam goguma (chestnut sweet potatoes) and gochujang instead of harissa because that's what we have. Added honey to the sauce bc my gochujang was salty. It's so incredibly delicious and the process was so pleasing to make. The half moons with my added orange and purple carrot sticks look like a painting on the tray. My first 5 star rating on nyt.

Next time would fry eggs separately. Carrots were a great addition in rounds as thick as the sweet potatoes. Added some sriracha to the sauce to jazz it up.

I loved this. Because I have a Midwestern limited neighborhood grocery store, I used the greens mix from the grocery store—chard, kale, and spinach. I found that it was a little hard to make the nests (one egg was scrambled not runny because it slid out and I had to try to force it back into the nest. My bad). I didn’t put it back on the bottom to cool, instead in the middle, and I set it to broil in the last couple minutes. That did the eggs without overcooking everything else.

I so enjoy reading the notes on all the recipes here at the NY Times but rarely write myself...however, this recipe hit so many notes for me. The sauce is delish and I will using it on many dishes. I could just eat the sauce with a spoon so I did. This is the first time I've ever oven roasted greens. I eat all sorts of greens and these turned out wonderfully. I ate this over a mix of wild rice.

A “jammy” egg isn’t a “runny” egg. Ideas on timing for a true “jammy” egg?

Weirdly delicious! Sheet pan makes it easy … didn’t fuss with nests, just did a layer of sweet potatoes for 10 min, then topped with kale, with eggs on top, for another 10. Added a little soy sauce and acid (rice vinegar or lime) to the sauce, per comments. The coconut and cilantro really add flavor! Served on top of brown rice.

Roasted sweet potato, carrot, red onion, and kale on sheet pan at 425. Removed the kale once crispy and cooked until the potatoes were done. Subbed chili crisp for harissa paste in sauce. Added cilantro on top and lemon on side. Chose to leave egg off and still came out good.

Really delicious & so filling. I could not find Harissa paste even at the middle eastern market. I used harissa sauce instead. I added 3tbsp of spicy harissa sauce to the peanut butter & just a 1/4cup of warm water. Served it over farro.

This is a good concept, but the sauce doesn't work, in my opinion. 1/3c peanut butter to 1 T harissa just tastes like peanut butter. I tripled the harissa, and it still mostly tastes like peanut butter. The roasted veggies are tasty. If you like experimenting, experiment with a different sauce.

This recipe was on the front page of the food section next to me while I ate my lunch today. My cat was very interested in the prosciutto and cheese on my plate and took a piece of cheese off my plate. Then, she did something she never does. She put her paws on the table (yuck) and craned over to take a swipe/bite off the “plate,” apparently thinking it was real. She was visibly shocked/appalled to find it was just a very appetising “picture!” She, like I, thought it looked yummy!

Recommend parchment paper so the potatoes don’t stick. Eggs straight from the fridge took longer than 10 minutes to set—maybe 14? I enjoyed the sauce more when I added sriracha for additional spiciness.

I am wondering if I could use a bunch of Swiss chard instead of the kale?