INGREDIENTS
1. 12 ounces of bacon, cut
into 1-inch pieces
2. Additional bacon fat, lard,
ghee, or coconut oil
3. 5
cups diced sweet potatoes (about a 1/2 inch dice)
4. 4
cups diced zucchini
5. 1 cup
chopped onion
6. 1
red bell pepper, chopped
7. 6
large eggs
8. Black
pepper to taste
INSTRUCTIONS
1. In a 12-inch cast iron skillet, cook
the bacon pieces over medium-low heat until crisp (cooking
the bacon at a lower temperature will render more fat).
2. Use a slotted spoon to remove the cooked
bacon from the pan. Set aside. There should be enough rendered bacon fat to
coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon
didn’t render this much fat (it can vary from brand to brand), add additional
bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch
of fat.
3. Preheat
oven to 400 degrees (F).
4. Increase heat to medium-high and
carefully place the diced sweet potatoes in the hot oil. Cook
the sweet potatoes without stirring until the bottom of the cubes start to turn
golden brown (this can
take several minutes). Stir and cook until the cubes just start to soften.
5. Increase heat to high and add the zucchini, onion, and bell
pepper to the skillet. Cook until the
vegetables are just starting to soften.
6. Stir in bacon pieces. Remove from heat.
7. Make 6 wells in the potato and veggie mixture; break one egg
into each well.
8.
Place skillet in the oven and bake for 9-14
minutes, or until the eggs are set. Serve immediately.
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