INGREDIENTS

• 3 Tbsp coconut oil divided, for cooking
• 2 small/med sweet potatoes chopped into small pieces about 1/2 inch
• 1 med onion chopped
• 1 small/med bell pepper red, orange, yellow, chopped
• 1/4-1/2 tsp paprika or smoked paprika
• 4 eggs
• Thinly sliced scallions for garnish

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt, add the onions and peppers and continue to cook and stir until the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done
3. In a separate skillet over medium heat, add the remaining 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper to taste
4. Look and stir, uncovered, until the outside begins to brown, then cover the skillet (any cover that mostly fits will do!) and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. Adjust the heat if necessary to prevent burning  ...
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