Hearty Sweet Potato, Bacon and Egg Skillet

Hearty Sweet Potato, Bacon and Egg Skillet

This dish is like a veggie, bacon, Shakshuka. Or is a shakshuka already technically a veggie shakshuka, since basically it is eggs baked in spicy tomato sauce? Well now I’m just confusing myself with these stupid philosophical questions that I’m just making up. I am not one of those people who debates if a hot dog is a sandwich. Or calling hummus bean dip. If you classify foods like this it feels disrespectful to me.

One thing is for sure, this dish is way more filling than shakshuka. For example, you need to have some toast or dipping bread with shakshuka. This dish has enough carbs and protein that it stands up on its own. No sides needed.

Now that we got that out of the way, I cannot say enough good things about this dish. It has a healthy serving of veggies, but also has bacon and eggs so it doesn’t feel like health food. Life is about balance and this dish is it.

One suggestion I would give, is to make sure you have a large 12” skillet to make this Your skillet will fill up fast with all the veggies. Or cook your veggies in batches before adding the eggs and baking in the oven. Another option of course is to down size this recipe.

SwPotSkillet

Hearty Sweet Potato, Bacon and Egg Skillet

This skillet or "hash" is a mix of sweet potatoes, veggies, bacon and eggs is so filling and delicious your family and friends will be impressed. You do not need perfect knife skills and just follow the steps in order and you will be happy with a meal that competes with any breakfast or brunch menu in any restaurant. I recommend adding your favorite hot sauce or giving a few fresh grinds of black pepper on the eggs before eating. This recipe makes quite a lot, but is great for left-overs or separate for meal prep.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 People

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 2-3 ea. Sweet Potato Medium Diced
  • 12 Oz. Thick-Cut Bacon Cut into lardons
  • 1 ea. Yellow Onion Medium diced
  • 2 ea. Zucchini Medium diced
  • 1 ea. Red Bell Pepper Medium diced
  • 6-7 ea. Eggs
  • 1 tsp. Salt More to taste
  • 1 Tbsp Black Pepper More to taste

Instructions
 

  • Pre-heat your oven to 400° and set your cast iron skillet on medium heat.
  • Cut bacon into 1-inch pieces and begin to cook on medium heat in a large skillet. Once the bacon is crisp, scoop from the skillet with a slotted spoon and set aside on paper towel to cool. Leave bacon fat in the pan.
  • Using the remaining bacon fat in the pan, begin to fry sweet potatoes, once potatoes begin to brown, add onions, then bell pepper then zucchini. Season everything with salt and pepper. Continue to cook until all veggies are just fork-tender then return cooked bacon to pan.
  • With the back of a spoon, make little cups to cradle the whole eggs. Crack a raw whole egg into each of the cups you made and place the skillet in 400° oven. Cook for 10-15 minutes or until egg whites look set and cooked.
  • Now this is the hard part.. Let the skillet cool for 5-10 minutes then scoop a serving into bowl with one whole egg each. Crack additional black pepper over egg or add your favorite hot sauce if desired.
Keyword bacon,, breakfast, brunch, eggs, hash, skillet, veggies,