Instructions

In a large, 10- to 12-inch skillet with a lid, brown the bacon over medium-high heat until crisp. Remove bacon and set aside on a paper towel-lined plate. Drain all but 2 Tablespoons of bacon fat from the pan.

Add the leeks and ½ teaspoon salt to the skillet and sauté for 4 to 5 minutes until lightly browned. Add the garlic, sweet potato, oregano, another ½ teaspoon salt, and red pepper flakes if using. Toss until coated with the oil and leave for another 5 minutes until the sweet potato browns on the bottom. Add ¼ cup or so of water to loosen the brown bits in the pan. Place the lid on the pan and steam until the sweet potatoes are almost soft (they should just split when tested with a fork), about 10 to 12 more minutes. Reduce heat to medium. Add the asparagus, ½ teaspoon of kosher salt, and pepper to the pan. Cook about 8 minutes, stirring often. Add the bacon back to the pan.Spread the mixture evenly in the pan and use the back of a spoon to make four or five small wells for the eggs. Crack the eggs into the divots. Sprinkle remaining salt on the eggs and cover with a lid. Let the eggs cook for about 4 minutes, until the whites are set to your preferred doneness.Add 4 to 5 dollops of ricotta to the top. Garnish with fresh chopped green onions or chives and serve.