3slices of bacon, cooked & crumbled**I use the bacon grease to cook the sweet potatoes & veggies. You may also use some olive oil or butter if you'd prefer.
1sweet potato, peeled & diced
Sea salt and freshly cracked pepper, to taste
Allepo pepper, to taste
¼yellow bell pepper, diced
¼yellow onion, diced
1cupbaby spinach
1 large clove of garlic, minced
Crushed red pepper flakes, to taste
2eggs
1tbspfresh parsley, chopped
Instructions
Preheat the oven to 400 degrees.
Cook the bacon in a 10-inch cast iron skillet over medium-high heat until golden brown and crispy. Remove and place on paper towels to drain; crumble & set aside until needed.
Add the diced sweet potato to the same cast iron skillet and cook, stirring occasionally, until just tender for 5 minutes. Season with salt, pepper, and Aleppo pepper, to taste.
Add the bell pepper and onion then cook, stirring occasionally, for 4-5 minutes, or until veggies are tender.
Add the spinach, garlic, and crushed red pepper flakes, and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Make two wells in the skillet and crack an egg in each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
Place into the oven to bake for 4-5 minutes, or until the whites are set and the yolks are still runny.
Remove from the oven and sprinkle the top with the bacon crumbles and fresh parsley. Serve with hot sauce and toast on the side, if desired. Enjoy.