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Roasted Sweet Potato & Pepper Skillet

A versatile skillet for brunch or dinner. For another version, omit bacon and add a 1/2 pound of shiitake mushrooms. Sauté mushrooms in 2 tablespoons coconut oil.

Course: Breakfast

Keyword: gluten-free, paleo, pepper, skillet, sweet potato, vegetarian

Servings:

Calories: 532kcal

Author: Genevieve Doll

Ingredients

2 large sweet potatoes, medium dice
3 tablespoons coconut oil, melted
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1 teaspoon sea salt
½ pound natural or vegetarian bacon*, roughly chopped
1 small onion, small dice
1 medium red bell pepper, medium dice
1 medium yellow bell pepper, medium dice
3 cups baby spinach
Coconut oil for greasing pan
4 cage-free eggs

Instructions

Preheat oven to 425°. On a large-rimmed baking sheet, coat sweet potatoes with coconut oil, spices and salt. Roast 40–45 minutes, until browned and crispy.
Meanwhile, in a sauté pan over medium heat, cook bacon until crispy, about 5 minutes. Drain all but 2 tablespoons of fat.
Add onions; sauté 3–4 minutes until translucent. Stir in peppers, and cook an additional 2–3 minutes, until softened. Stir in spinach to wilt.
Heat a frying pan over medium heat, adding oil to coat pan. Fry four eggs overeasy, keeping yolk soft.
Stir roasted sweet potatoes into vegetables, and serve topped with a fried egg.

Notes

TIP: If using vegetarian bacon, sauté in an additional 2 tablespoons of coconut oil.

HOW-TO VIDEO:

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