1sprig rosemaryleaves removed from stem and chopped
salt & pepper to taste
Instructions
Preheat your oven to 400 degrees.
Heat the olive oil over medium-high heat in a large cast iron skillet and sauté the diced onion with the light parts of the green onion until they are golden.
Add the cooked sweet potato bites, rosemary and garlic to the skillet and cook for a few more minutes until the potatoes are warmed through and get a little color. Add additional olive oil as needed. Remove from the heat. Stir in half of the dark parts of the green onion and season well with salt & pepper.
Make small wells for each egg in the skillet (you can spin a wooden spoon to form the perfect space). Crack an egg into each well.
Bake for 12-15 minutes, or until the eggs are to your desired temperature.
Garnish with the remaining green onions and season the egg with salt & pepper.