Directions

1. Prepare to cook this whole thing by chopping veggies according to the ingredients list. Having them all cut & ready to go sets you up for success while cooking!

2. Melt 1 Tbsp butter, ghee, or bacon fat in a large skillet over medium heat. Mince one clove of garlic into this pan & add the Yukon potato pieces and sauté them on medium heat.

3. After about 3 minutes, add the onion pieces to sauté with the potatoes. Use a pan cover, if possible, to help them cook more thoroughly & quicker.

4. After adding the onions to the first pan, use a second pan to melt 1 Tbsp butter, ghee, or bacon fat and sauté the other veggies and remaining 2 cloves of garlic.

5. Once the potatoes are cooked, remove them from their pan and add them to the veggie skillet to remain on low heat while you cook the eggs. mix in all spices to the veggie + potato blend.

6. In the skillet you used to cook the potatoes, melt the remaining 1 Tbsp of butter, ghee, or bacon fat on low heat. Carefully break the eggs into this skillet and keep the heat on low while you cook them, sunny-side up. Sprinkle extra salt, pepper, and turmeric to your liking on top of them.

7. Remove the veggies + potatoes from their skillet and add them to whatever dish you’re eating from.

8. When the eggs are cooked to the done-ness of your liking (I like solid whites and runny yolk) carefully lift the edges of the eggs with a spatula to un-stick them. Then, tilt the pan and use the spatula to slowly push them over the edge and on top of your veggie mix.

9. Serve with whatever extras that you like - like hot sauce, guacamole, etc. - and enjoy!