Whole30 Egg and Potato Breakfast (Skillet)

Ingredients:

• 6 plum tomatoes
• 1 medium white onion, cut into quarters
• 1 serrano pepper, cut in half lengthwise
• 2 unpeeled garlic cloves
• 4 slices raw bacon
• 2 large sweet potatoes (about 800 g)
• 1 red bell pepper, seeded and cut into 2cm thick pieces.
• 1 yellow bell pepper, seeded and cut into 2cm thick pieces.
• 2 green onions, thinly sliced, light parts separated from dark parts
• 1 tsp sweet smoked paprika
• 1/4 tsp chili powder
• 1/4 teaspoon dried oregano
• 4 large eggs

Preparation:

1. Position oven racks in the upper and middle thirds of the oven and preheat to broil. Line a baking sheet with foil.
2. Place the tomatoes, onions, serrano peppers, and garlic cloves on the prepared baking sheet. Grill until the vegetables begin to brown on one side, about 4 minutes. Flip the vegetables and grill until browned on the other side, about 4 more minutes. You may need to remove the serrano peppers and tomatoes before the onions are done. Set aside to cool. Preheat the oven to 400°F (200°C).
3. While the vegetables are cooling, cook the bacon in a 12-inch nonstick skillet over medium-low heat, turning occasionally, until crisp, 10–12 minutes. Remove the bacon to a paper towel-lined plate and set aside.
4. Finely chop the cooled tomatoes, onion, and chili. Peel the garlic cloves and place all the fried vegetables in a blender along with 1 tablespoon of coarse salt and 1 cup of water. Blend until smooth.
5. Meanwhile, peel the sweet potatoes and cut into 2-cm pieces. Place them in a medium microwave-safe bowl and sprinkle with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until tender, about 10 minutes. Carefully remove the wrap and drain any remaining liquid from the bowl.
6. Heat the skillet with the rendered fat over medium heat. Add the pepper, white and light green parts of the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the vegetables with paprika, chili powder, and oregano and cook until fragrant, about 1 minute. Add the cooked sweet potato and pour in the prepared sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
7. Turn off the heat and make 4 wells in the vegetables for the eggs. Crack each egg into a small bowl and place it in the well. Bake the hash on a rack in the center of the oven until the egg whites are set but the yolks are still runny, 10–12 minutes.
8. While the hash potatoes are baking, crumble the bacon. Carefully remove the pan from the oven and sprinkle the bacon and remaining green onions on top. Serve the hash potatoes hot.