Prepare onion and sweet potato.

Place a large pan or skillet on high heat. When pan is hot add olive oil, butter or ghee to pan. Add enough the bottom of pan is lightly coated. Add onions to pan.

Cook onions stirring frequently for five minutes. Turn heat to med.

Add sweet potatoes and cook for 15 minutes stirring frequently.

While potatoes and onions cook mix ricotta and lemon zest in a bowl and set aside.

Preheat oven to 375 degrees and place oven rack in center position.

Remove ribs from kale and chop rather finely.

When potato edges are beginning brown and soften soft and onions are well caramelized add chopped kale to pan for 3-5 minutes, stirring frequently. Sprinkle generously with sea salt and pepper, stir. When kale is just soft take off heat.

Place flatbreads on cookie sheet.

Spread cheese and lemon mixture onto flatbreads almost to the edges, spoon 1/2 the potato/kale mixture onto each flatbread.

Very gently crack eggs one at a time into a small bowl and then gently pour onto flatbread being careful not to break yolks. You can use one or two eggs per flatbread.

Place in oven for 15-18 minutes or until egg is set and yolks are runny.

Remove from oven, sprinkle with pine nuts and serve.