While the skillet is heating, chop up the vegetables. Starting with the onion.

Once the onion is chopped, throw it in the skillet and toss with the oil.

Then chop up the potatoes, adding them to the skillet when done. Then repeat the same steps with the bell pepper.

Let the onions, potatoes and bell pepper cook until slightly tender. About 5 minutes.

Add in chopped or torn kale. Toss with the rest of the veggies and let cook for just a minute.

Crack the 4 eggs on to of the veggies. See pictures below. Then add a lid to the top and cook for about 5-7 minutes.

Covering the skillet is key here. It will allow the eggs to cook by steaming them. If are cooking in a cast iron skillet and don't have a lid, you can throw this in the oven at 350 for about 10 minutes to cook the eggs fully.

When done, sprinkle with salt and pepper, or herb salt if you have it.