1. Preheat oven to 425°F.
2. Heat a large 10-inch ovenproof skillet over medium heat. Add 2 tbsp. oil.
3. Once the oil is hot, add the red onions and sauté for one minute. Add garlic and sauté for one minute.
4. Add sweet potatoes, ½ tsp. salt, and ¼ tsp. black pepper. Stir to combine and then allow the potatoes to cook to lightly brown the surface, 4 minutes. Stir and sauté until tender, about 4-6 minutes.
5. Add bell peppers and sauté for 2 minutes. Turn off heat, add smoked paprika, and stir to combine.
6. Make four indents in the sweet potato mixture to place the eggs in separate areas, leaving enough space in between.
7. Transfer pan to the oven and bake until the eggs just begin to set and the yolks still move when you lightly shake the pan, about 7-8 minutes.
8. Remove the pan from the oven and garnish with green onions and more salt and pepper as desired.

Optional additions:

• Black beans
• Crumbled meat or plant-based meat
• Avocado slices
• Chopped fresh cilantro or flat leaf parsley for garnish
• Chopped hot peppers or hot sauce