Ingredients

The following ingredients have 4 Servings
  • 1 pound raw gluten-free chicken sausage
  • 1 teaspoon coconut oil
  • 3 cups diced sweet potatoes (2 medium sweet potatoes)
  • 1 tablespoon olive oil
  • salt (to taste)
  • 1 tablespoon fresh rosemary (diced)
  • 4 eggs
  • fresh basil (slivered, to garnish)

Instruction

  • In large pan heat coconut oil and cook chicken sausage over medium heat, crumbling them up as they cook. Cook until browned.
  • While chicken sausage is cooking in a large bowl toss the sweet potatoes with the olive oil, salt and fresh rosemary.
  • When sausage is cooked, remove from pan and cook the sweet potatoes in a pan over medium heat, covered to help them cook faster. Remove pan cover to help them brown a bit.
  • When sweet potatoes are cooked add the chicken sausage back to the pan and mix together. Form 4 nests in the mixture and crack the eggs into the nest.
  • Cook over medium-low heat until eggs are set and cooked through.
  • Serve slivered with fresh basil, with salt/pepper, to taste.