This is a hearty meal, fresh, easy, and unique. Make it for someone you love!
Preheat oven to 425°F.
Line a baking sheet with parchment paper. Spread the sweet potatoes cubes over the paper. (optional) Sprinkle with salt. Place into the oven for 20-25 minutes until roasted (watch carefully-everyone's oven seems to be just a little bit different and it will depend on how small you cut your sweet potato!).
While the sweet potatoes are roasting, heat a 12 inch cast iron skillet over high heat. Turn it down to medium high and melt 1 Tablespoon of ghee.
Add onions and red peppers. Saute until soft, approximately 2 minutes.
Add kale. Saute until wilted and soft, approximately 2-3 minutes.
Add garlic. Saute approximately 30 seconds or until soft.
Add Marinara sauce, salt, pepper, and red pepper flakes. Turn down to a simmer and simmer for 10 minutes, or until the sweet potatoes are done roasting.
Remove the roasted sweet potatoes from the oven, turn oven down to 400°F. Add the sweet potatoes to the cast iron skillet. Stir and then make 5 wells.
Crack an egg into a ramekin or small bowl. Pour into one of the wells in the tomato sauce mixture. Repeat until all 5 wells are filled with egg.
Place cast iron skillet into 400°F oven. Bake for 10 minutes or until egg whites are just set (this will leave yolks runny). Allow another 1-2 minutes if you prefer your egg yolks firm (But why? Just why?).
Remove from oven and serve in bowls with crusty bread (non Whole30) and/or a salad of greens! Enjoy!