Ingredients

The following ingredients have 4 Servings
  • 3 Slices sugar free bacon
  • 2 1/2 Cups Sweet potato, (cut into 1/2 inch cubes (300g))
  • 1/2 Cup Onion, (roughly chopped)
  • 1 tsp Ground cumin
  • 3/4 tsp Sea salt
  • 1/2 tsp Ground cinnamon
  • 1/8 tsp Smoked paprika
  • 1/16 tsp Ground allspice
  • 2 tsp Tomato paste
  • 1 14oz Can Fire roasted diced tomatoes
  • 4 Large eggs
  • Cilantro, (for garnish)

Instruction

  • Pre heat your oven to 400 degrees and rub an 8x8 inch pan with olive oil.
  • Heat a large pan on medium heat and cook the bacon until crispy, flipping once, or about 2-4 minutes per side.  Transfer the bacon to a paper towel lined plate (do not drain the fat) and blot off any excess fat. Set aside.
  • Add the potatoes and onions right into the pan with the remaining bacon fat. Cook until they just begin to brown and start to become tender, about 5 minutes.
  • Add in the cumin, salt, cinnamon, smoked paprika and allspice and stir until the potatoes are covered. Add in the tomato paste and stir it around. Cook, stirring frequently, until the potatoes are mostly tender, but still a little under cooked, about 5-7 minutes.*  Transfer them to the bottom of the prepared baking dish and spread out evenly in a single layer.
  • In a large bowl, whisk together the diced tomatoes and eggs, adding a pinch of sea salt.  Crumble up the cooked bacon and whisk it in.  Pour over top of the sweet potatoes, spreading out until all the potatoes are covered.
  • Bake until the top feels set, about 30-35 minutes.  Let stand for 4-5 minutes.
  • Garnish with cilantro and DEVOUR!