This was super easy to make and was absolutely delicious! If you have a small group for a breakfast or brunch this would be a perfect dish to serve. The eggs tend to look underdone when cooked like this, so be careful not to overcook them.
1 sweet potato, peeled and diced
6-8 sliced of beef bacon, sliced
1 onion, sliced
3 sprigs rosemary
1 tablespoon vegetable oil
1 tablespoon fresh parsley
salt & pepper to taste
Preheat over to 400 degrees Fahrenheit.
Place the diced sweet potato in a large bowl with the oil, salt, pepper and one sprig of rosemary (off the stem) and toss to coat. Put on a baking sheet lined with parchment paper and bake for 10-15 minutes.
While the potatoes are baking coat a cast iron pan lightly with oil. Allow the pan to heat up and then fry the bacon and the onion.
When the potatoes are lightly browned add them to the cast iron pan with the bacon and onion.
Crack eggs on top of the sweet potato mixture. Place 2 sprigs of rosemary on top of the dish and place in the oven to bake for 5-10 minutes, or until eggs are done to the desired doneness.
Top with fresh parsley and serve.