NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

3 slices turkey bacon

0.75 cup sweet potato

0.25 cup red onion

0.25 cup red bell pepper

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the sweet potato into small half-inch cubes and finely chop the red onion and bell pepper.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 3

  Add the turkey bacon slices to the skillet and cook until browned and crisp on both sides.

• 4

  Remove the bacon, let it cool slightly, then chop it into bite-sized pieces.

• 5

  Add the sweet potatoes to the same skillet, seasoning with sea salt, black pepper, and smoked paprika.

• 6

  Cover and cook for 8-10 minutes, stirring occasionally until the potatoes are tender and golden.

• 7

  Stir in the red onion and bell pepper, sautéing for another 5 minutes until softened.

• 8

  Fold the chopped turkey bacon back into the vegetable hash and spread it evenly across the pan.

• 9

  Create four small wells in the hash and crack one egg into each opening.

• 10

  Cover the skillet and cook for 3-4 minutes until the egg whites are set, then garnish with fresh parsley.