Makes: four servings
Ingredients
- 4 sweet potatoes
- 2 leeks
- 1 ½ tbsp coconut oil
- 2 cups cooked beets
- 8 eggs
- ¼ cup shredded parmesan cheese
Steps
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Peel sweet potato and cut into 1/2-inch cubes. Wash leek thoroughly, then thinly slice whites (discarding the upper greens).
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Heat coconut oil in a large skillet over medium-high. Add sweet potato and leek; stir to coat. Let cook 5 minutes.
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Meanwhile, cut cooked beets into 1/2-inch cubes. When potatoes have cooked 5 minutes, add cooked beets to skillet and cook another 5 minutes, or until sweet potato is just tender.
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Crack eggs into skillet. Reduce heat to medium-low, cover and cook 5 minutes more. Top with parmesan and salt and pepper to taste.
