East African Egg and Kale Salad

Preheat the oven to 400°F. Dice the sweet potato into 1/2-inch cubes and toss with 1 tablespoon of olive oil, the cumin, turmeric, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, flipping once, until the edges are golden and caramelized.

Remove the tough center stems from the kale leaves and discard them. Stack the leaves, roll them tightly, and slice crosswise into thin ribbons. Place the ribbons in a large bowl, drizzle with a teaspoon of olive oil and a squeeze of lemon juice, and massage firmly for 1-2 minutes until the kale softens and turns a deeper green.

Cut the tomatoes into small cubes and thinly slice the red onion into half-rings. Combine them in a bowl and season with a pinch of salt to draw out their juices while you prepare the remaining components.

Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the pan and fry for 3-4 minutes until the whites are fully set but the yolks remain soft and runny. Season with a pinch of cumin, salt, and black pepper.

In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper until the dressing is smooth and emulsified.

Pile the massaged kale onto serving plates. Arrange the roasted sweet potato cubes, diced tomatoes, and red onion around the greens, creating distinct sections in the bowl.

Place the spiced fried eggs on top of each salad. Drizzle the lemon dressing over everything and serve immediately while the eggs and sweet potato are still warm.