- 3 cups diced sweet potato, about 1 large or 2 medium
- 1 tbsp grape seed or canola oil
- ¾ cup diced red bell pepper
- ¾ cup diced green bell pepper
- ½ cup diced white onion
- 2 tsp fresh thyme leaves
- 1 tsp sweet smoked paprika
- ¾ tsp salt
- 1/8 tsp pepper
- 1/3 cup chopped cilantro or Italian parsley leaves
- 4 large eggs
Preheat oven to 400 degrees. Precook sweet potatoes. Place potatoes in a microwavable bowl. Cover with ½-inch water. Place plastic food wrap over bowl. Microwave on high for 2 minutes. Drain potatoes in strainer placed over sink.
Heat cast iron pan on medium high heat. When hot, add oil. Spread precooked potatoes in an even layer in pan, pressing down lightly. Cook on medium-high heat for approximately 4 minutes, stirring now and then to lightly brown potatoes.
Add red and green bell peppers and onion. Toss gently to combine with potatoes. Continue to cook on medium-high heat for 2 more minutes.
Add thyme, smoked paprika, salt, pepper and cilantro/Italian parsley. Stir to combine. Make four “wells” in the potato mixture. Place an egg in each well.
Place cast iron skillet into preheated oven. Bake for 4 minutes or until eggs are just set. Remove from oven and serve.