Ingredients
4 servings
- •1 sweet potato
- •1 tablespoon olive oil
- •½ red onion
- •1 clove garlic
- •2 bell peppers
- •1 jalapeño, optional
- •2 green onions
- •1 tablespoon fresh rosemary
- •4 eggs
Instructions
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 3g
- Protein: 10g
- Sugar: 7g