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
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
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.