Sweet Potato Breakfast Skillet

Preheat your oven to 400 F and line a large, lipped baking sheet with foil. Set aside.

In a mixing bowl, combine the potatoes, olive oil and a heavy dose of salt and pepper. Toss and pour the potatoes onto the prepared baking sheet in an even layer. Put the pan into the oven and roast potatoes for 30 minutes, or until they are just tender. Remove from heat and set aside. Keep the oven on.

In a large cast iron skillet (or oven-proof skillet of any kind), brown the sausage over medium-high heat, until it is cooked through, about 8-10 minutes. Remove the sausage from the skillet with a slotted spoon and transfer to a paper towel-lined plate. Into the same skillet, with the heat still set on medium-high, add the onion. Cook until translucent, about 5-6 minutes, and then add the garlic. Cook for an additional minute. Sprinkle with salt and pepper to taste as well as the herbs de Provence and paprika.

Remove the skillet from heat (do this carefully—as it is very hot), and stir in the roasted potatoes and sausage. Make 6 tiny wells in the mixture, and crack an egg into each well. Sprinkle with more salt and pepper and top with Parmesan cheese.

Bake at 400 F for 5-8 minutes or until the eggs are cooked to your liking and the cheese is melted. Keep a close eye on the eggs. They can quickly go from under-cooked to over-cooked in just minutes. Remove pan from oven. Garnish with parsley and serve immediately. Enjoy!