1 medium large white or japanese sweet potato diced (about 2 cups diced)*
1 bell pepper any color, diced
1 small/med zucchini or yellow squash diced
1 cup cherry tomatoes halved
6 slices nitrate free bacon, cut into bite size pieces
sea salt and pepper
cilantro or other fresh herbs and green onion for garnish
Preheat your oven to 400 degrees and heat a 10 inch oven-proof skillet (cast iron preferable) over med-hi heat to cook the bacon.
Add the bacon pieces to the skillet and cook, stirring occasionally to evenly brown, until about 85% done (depending on how crispy you’d like it)
Remove bacon with slotted spoon to drain on paper towels, then reserve 2 Tbsp of the rendered fat in the skillet to cook the veggies.
Lower the heat to medium and add the diced potatoes to the skillet, sprinkle with sea salt and pepper to taste and toss with the fat. Cover the skillet (any cover will do) and cook for 3 minutes.
Remove the cover to stir, re-cover, and continue to cook another 2 minutes or so, or until fork tender. You may want to check to see if they’re burning at all, if so, lower the heat, stir and continue.
Add the diced peppers and zucchini and stir, adding more cooking fat if necessary. Continue to cook until the veggies soften begin to brown.
Remove from heat and stir in the mostly-cooked bacon and the tomatoes. Then, create “pockets” in the mixture for the eggs. Carefully crack each egg into its pocket and sprinkle with a bit more salt and pepper, and any other preferred seasonings. Place the skillet in the preheated oven and bake until the eggs are cooked to preference – for me, this is usually 10-15 minutes to keep the yolks soft.
After removing skillet, sprinkle generously with fresh herbs and thinly sliced green onion, if desired, and serve warm for any meal. Serves 4 for breakfast or 6 as a side dish (without eggs**.)