2mediumsweet potatoes, cut into ½ inch cubesabout 4-5 cups
4largeeggs
salt and pepper to taste
Instructions
Heat a 12 inch cast iron skillet over medium heat and sauté the bacon, stirring occasionally, until crispy. Remove the bacon to drain on paper towels. Do not wipe the pan, we want to reserve the bacon grease.
Add the diced peppers and onions to the pan and cook for 2-3 minutes, stirring occasionally, until softened.
Add the diced sweet potatoes and cook until the sweet potatoes are tender around 10-12 minutes. Stir the potatoes occasionally while cooking but, not too often so they have time to brown and caramelize.
Once the potatoes are tender and cooked down, use a spoon to make wells for the eggs.
Crack an egg into each of the wells and cook until the whites are set. If you like your eggs cooked on the top side, you can cover the pan while cooking the eggs or place the skillet under the broiler in your oven for a minute at the end of cooking.
Season with salt and pepper to taste and garnish with fresh chopped parsley, then serve.