Sweet Potato Brussels Sprout Skillet With Eggs

Directions

1. Preheat your oven to 350° F. Place a medium skillet over medium heat. Add the olive oil to the pan and allow the oil to simmer. Add the mushrooms, garlic and onions to the oil and tilt the pan to cover the vegetables in an even layer of oil.
2. Allow the vegetables to cook for about 6 minutes. Turn the vegetables as they begin to soften and brown. Chop your brussels sprouts and add them to the mixture. Sprinkle your pepper, salt and paprika on top and mix.
3. Grate a ½ cup of a peeled sweet potato into the mixture. If you prefer a strong sweet potato taste, chop the sweet potato into small ¼ inch cube pieces. Stir the potatoes into the mixture and top the pan with a lid. Cook the contents for 5 minutes. Reduce the heat to low and simmer for an additional 5 minutes, covered.
4. Use a spoon or spatula to separate the mixture and make four open areas in the pan. Carefully crack an egg into each of these hollows. Turn the heat back up to medium to cook the eggs.
5. Remove the skillet from the stove as the egg starts to set. Sprinkle the parmesan cheese on top of the eggs without mixing and place your pan into the oven. Cook the contents in the oven for an additional 4 to 5 minutes. Remove the skillet from the oven and serve immediately.

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