Moroccan Breakfast Skillet

Yield: 4 servings

1 tbsp coconut oil

1 lb ground pork

1 yam, diced (about 2 cups)

1/2 onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

1 tsp cumin

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

1 tbsp apple cider vinegar

1/4 cup raisins

1 small bunch chard, stems removed, leaves chopped

8 eggs, whisked

1. In a heavy-bottomed pan, heat oil over medium-high heat. Add ground pork and cook, stirring, until the meat is browned and has absorbed all of the fat. Turn off the heat, transfer to a bowl, and set aside.

2. Place the same pan back on the stove, with some of the fat from the pork, and turn the heat to medium-high. Add yam and cook, stirring, for ten minutes.

3. Add the onion, garlic, and spices, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

4. Add the apple cider vinegar and raisins to the pan. Stir to combine.

5. Add the chard leaves. Continue cooking until chard has wilted, about a minute or two. Add vegetables to bowl with cooked pork.

6. Place the same pan back on the stove. Cook the scrambled eggs to desired doneness, then combine with pork and vegetables. Stir all together and serve.

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