1 cup + diced yams or sweet potatoes , dice to small cube shape
1 large shallot , chopped
3 to 4 large eggs
Salt and pepper to taste
1 ¼ cups butter chicken sauce
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*optional* Cilantro garnish
In a well-heated skillet, saute cubed yams with 1.5 tbsp cooking fat of your choice over medium-high heat . Saute until they’re browned and turn softer. Season with salt and pepper to taste. Add shallots, keep sauting until the shallots turn translucent color.
In the meantime, crisp up the bacon in a separate skillet and set aside to cool.
Spread out the cubed yams in one layer over the skillet. Add butter chicken sauce. Distribute the sauce evenly.* Slightly warm up the sauce over low heat for about 1-2 minutes. Stir occasionally. Make 3-4 wells and crack the eggs one at a time directly over each well and over the butter sauce mixture, making sure to space them evenly over the sauce.
Cover the skillet with a lid and cook over low heat until the egg whites are set and the yolks are still soft and little runny (about 6-7 minutes). Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Serve in room temperature with crispy bacon and garnish with cilantro.