Crush, peel, and chop the garlic. Rinse the vegetables and set aside to air dry. Dice the onion. Peel and chop the yam and sweet potato into quarter inch cubes. Remove the kale leaves from the stalks - the stalks are very fibrous and hard to digest and removing them lets you fill up on the more nutrient dense parts instead.

Peel 6 leaves off of a head of purple cabbage. Peeling, rather than cutting, cabbage keeps the unused portion fresh for longer. Chop the kale leaves, purple cabbage, and broccoli.

Place a 12” cast-iron pan or stainless steel frying pan on the stove and turn the heat/flame to medium-low. Add 2 Tablespoons of avocado oil. Sprinkle in about ¼ teaspoon of each spice. Once the oil in the pan starts to sizzle and you can smell the spices, add the onion and yam.

Stir occasionally, until the yam is soft and can be easily cut with the spatula. Add the garlic and remaining vegetables and continue to cook until the vegetables wilt and pick up some color from the hot pan. Remove from heat and set aside.

Fry your eggs in a liberal amount of butter. Turn the pan onto medium heat and wait until the butter sizzles before cracking your eggs into the pan. Add a ¼ teaspoon of water and cover the pan to help the tops of the eggs cook.

Once your eggs are done, place them on top of your bowl of veggies, add your favorite toppings and enjoy!