Ingredients

4medium sweet potatoes peeled

4-5 Tbs coconut oil

2/3 cup water approximately

1 cup diced bell peppers, assorted colors I used orange, green and red

3 green onions sliced

1 tbsp. minced garlic from a jar or 2-3 cloves fresh garlic, minced

1 tbsp. fresh chives minced

1 tbsp. fresh marjoram leaves

1 tbsp. fresh thyme leaves

1 tsp. fresh dill

1 tsp. fresh rosemary minced

2 large sage leaves minced

2 tbsp. fresh parsley minced

1/2 tsp. salt or more to taste

1/4 tsp. pepper or more to taste

1 cup diced ham

6 large

Directions

Melt coconut oil over low to medium heat in large cast iron skillet.

Add greens onions and sauté for a couple of minutes. Sauté a minute or two.

Add sweet potatoes, and garlic. Sauté about 5 minutes, adding water if necessary to prevent sticking.

Add thyme, dill, rosemary, parsley, chives, marjoram, sage, salt and pepper.

Cover skillet making sure there is a little bit of water in the bottom of the pan so veggies don’t stick.

Simmer over low heat until potatoes are cooked completely through, stirring occasionally.

Preheat oven to 350°.

Add ham & beat eggs and season with additional salt, pepper and parsley. Bake at 350° about 5-10 minutes or until eggs are set.

Season with more salt and pepper if desired.