Ingredients
- 2 strips sugar-free bacon
- 2 cups sweet potato cut into 1/2-inch cubes
- 1 cup red pepper roughly chopped
- 1/2 cup onion roughly chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt
- Pepper
- 2 cups kale roughly chopped
- 2 eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Transfer to a plate lined with paper towel and blot off excess fat. Keep the leftover fat in the pan.
- Add the chopped potato and cook until it just begins to turn brown, about 2-3 minutes.
- Turn the heat down to medium-low, cover, and continue to cook the potato until 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 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 and cook until the eggs done to your liking (about 5-7 minutes, depending on how runny you like your yolk).
- Remove from the oven and devour immediately!