Preheat oven to 400
12 oz of Brussels sprouts, cleaned, halved
2 large sweet potatoes, peeled and chopped
1 bunch of kale, cut into ribbons
1 yellow onion, chopped
3-4 tablespoons olive oil
1/4 cup warm water
Seasoning: salt, pepper, smokey paprika
Large, quality farm fresh eggs
Red pepper flakes
Coat sprouts and potatoes with olive oil, season with sea salt and pepper, bake on a sheet pan for 20-25 minutes until Brussels sprouts open up and outer peel crips, and sweet potatoes are soft.
In a large skillet (preferably cast iron) heat to medium-high, coat with minimal olive oil and sautee onions until translucent. Add kale ribbons, stir until coated with olive oil (about 1 minute) add water and stir. Cook down until most of the water is absorbed. Add a generous pinch of paprika. Add the roasted vegetables.
For the best guide to successfully poaching an egg (which is easy once you know the technique) I recommend Martha Stewart, this is hands down the best and easiest way. Garnish with red pepper flakes and sea salt.