Ingredients

The following ingredients have 1 Servings
  • 2 Strips Sugar free bacon
  • 2 Cups Sweet potato, (Cut into 1/2 inch cubes (one large potato or 250g))
  • 1 cup Red pepper, (roughly chopped)
  • 1/2 cup Onion, (roughly chopped)
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Cumin
  • Salt
  • Pepper
  • 2 Cups Kale (roughly chopped)
  • 2 Eggs

Instruction

  • Preheat oven to 350 degrees.
  • In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Remove fro the heat onto a paper-towel lined plate and pat of excess fat. Set aside, but keep the fat in the pan.
  • Add the chopped potato right into the pan and cook until it just begins to turn brown, about 2-3 minutes.
  • Turn down to medium/low heat, cover, and continue to cook the potato until it softens, and turns fork tender, stirring every so often. (About 3-4 minutes)
  • Uncover, and turn the heat back up to medium/high.
  • Add in the pepper and onions and cook them until soft (2-3 minutes.)
  • Stir in the smoked paprika, cumin, and a pinch of salt and pepper.
  • Stir in the kale and let it wilt for a minute.
  • Make 2 little nests in the sides of the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.
  • Pop the skillet in the oven until the eggs are cooked to your desired done-ness (about 5-7 minutes depending on how runny you like your yolk.)
  • Take out and devour immediately!