Skillet-Baked Eggs Over Spiced Sweet Potato Hash With Bacon

This one-pan dish borrows the saucy, spicy character of chilaquiles -- a Mexican preparation usually built on fried tortillas. Sweet potatoes stand in for the tortillas to keep the recipe Whole30-compliant, and bacon brings an extra savory layer. The hash is saucy enough that the eggs bake right in the skillet, making a complete meal in a single pan. We enjoy the heat, but if you want a milder sauce, simply remove the seeds and membranes from the serrano.

Info

• Cook time: 30 minutes
• Total time: 40 minutes
• Yield: 4 servings

Ingredients

• 6 Roma tomatoes
• 1 medium white onion, quartered and peeled
• 1 serrano chile, halved lengthwise
• 2 cloves garlic, unpeeled
• Kosher salt
• 4 slices no sugar, uncured bacon
• 2 large sweet potatoes (about 1 3/4 pounds)
• 1 red bell pepper, stemmed, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
• 2 scallions, thinly sliced, dark and light parts separated
• 1 teaspoon sweet smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 4 large eggs

Instructions

1. Set the oven racks in the top and center positions and turn on the broiler. Line a baking sheet with foil.
2. Arrange the tomatoes, onion, serrano and garlic on the lined sheet. Broil until the vegetables start to char on one side, about 4 minutes. Turn them over and broil until the second side chars, about 4 minutes more. (The serrano and tomatoes may be done before the onion.) Set aside to cool. Switch off the broiler and set the oven to 400 degrees F.
3. While the vegetables cool, place the bacon in a 12-inch nonstick skillet over medium-low heat. Cook it slowly, turning now and then, until the fat renders and the slices are crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain. Keep the rendered fat in the skillet.
4. Coarsely chop the cooled tomatoes, onion and chile. Peel the garlic and transfer all the roasted vegetables to a blender along with 1 tablespoon kosher salt and 1 cup water. Blend until smooth.
5. In the meantime, peel the sweet potatoes and cut them into 1-inch pieces. Put them in a medium microwave-safe bowl with 2 tablespoons water, cover loosely with plastic wrap and microwave until just tender, about 10 minutes. Carefully uncover and pour off any liquid left in the bowl.
6. Warm the skillet with the bacon fat over medium heat. Add the bell peppers and the white and light-green parts of the scallions and cook, stirring occasionally, until softened, about 5 minutes. Scatter the paprika, chili powder and oregano over the vegetables and cook until fragrant, about 1 minute. Stir in the cooked sweet potatoes and pour the blended sauce over them. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
7. Remove the skillet from the heat and press 4 hollows into the hash for the eggs. Crack each egg into a small bowl and slide it into a hollow. Bake on the center rack until the whites are set but the yolks remain runny, 10 to 12 minutes.
8. While the hash bakes, crumble the bacon.
9. Carefully take the skillet out of the oven and scatter the bacon and scallion greens over the top. Serve hot.