Scrambled Egg Stack with Hash of Sweet Potato and Kale

INGREDIENTS

1 tbsp

olive oil

1/2

sweet potato, diced

1/2 cup

vegetable stock

2 tbsp

olive oil

1/2

brown onion, sliced

1/2

yellow bell pepper, sliced

1/2 cup

cremini mushrooms, sliced

1/4 tsp

dried oregano leaves

large asparagus spears, bottom removed and sliced

stems Tuscan kale, stems removed and torn into small pieces

1 tbsp

olive oil

large eggs, cracked into a bowl and whisked together with a fork

3 tbsp

packed purple basil leaves

Smoked paprika, for garnishing