6 Serves
39 Mins
Preheat your oven to 230°C.
Heat the cooking oil in a large oven-safe skillet over medium-high heat.
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Vitamin E
2 mg / 15 mgVitamin K
219 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
102 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
706 mg / 4,700 mgSodium
1259 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
267 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the diced onions to the skillet and sauté for 3 minutes, stirring occasionally.
Incorporate the minced garlic, diced bell peppers, and a pinch of salt and pepper, sautéing for an additional 3 minutes.
Add the chicken sausage to the pan and cook for 5 minutes, or until browned and cooked through.
Stir in the shredded sweet potatoes and sauté, stirring frequently, for 5 minutes until they are softened.
Mix in the chopped parsley and apple cider vinegar.
Create 6 shallow wells in the mixture and carefully crack an egg into each, ensuring the yolks remain intact.
Transfer the skillet to the oven and bake for 7 to 8 minutes, or until the eggs reach your desired level of doneness.
Season the eggs with additional salt and pepper, and garnish the entire dish with fresh chopped parsley before serving.
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