Ingredients

2 Tbsp of oil, divided 

1 large sweet potato, diced

1 large green or red bell pepper, deseeded and diced

1 onion, diced

1 clove of garlic, minced

Salt and pepper

¼ tsp cumin

¼ tsp red pepper (optional)

1 cup of arugula

2 – 4 eggs

Instructions

1. In a cast iron skillet, add 1 Tbsp of oil. Heat for a minutes and add diced onion. Add cumin, salt, pepper, and red pepper if desired.
2. Once onion is translucent, add diced pepper. Cook. 
3. Once pepper is soft add the other tablespoon of oil and the diced sweet potato. 
4. At this time, preheat the oven to 350 °F. 
5. Sweet potatoes should start to darken and soften. After about 10 minutes, make small holes for eggs to cook. Crack the eggs into the holes, add arugula to skillet, and place the skillet in the oven until eggs set, about 15 minutes. If the sweet potatoes are not completely cooked before the eggs go in they will finish cooking in the oven. 
6. Remove from oven and serve, makes two servings.

Nutrition Facts (with 2 eggs per serving):
Protein: 17g, Fiber: 5.5g, Carbs: 32g, Calories 390