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.
½poundnatural or vegetarian bacon*, roughly chopped
1small onion, small dice
1medium red bell pepper, medium dice
1medium yellow bell pepper, medium dice
3cupsbaby spinach
Coconut oil for greasing pan
4cage-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: