Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position. You will use the oven at the very end to cook the eggs through.

In a large cast iron skillet, heat up 2 tablespoons of the oil. One sizzling, add the sweet potatoes and stir to coat. Cook and stir, uncovered, until the outside of the potatoes begin to turn brown. Add 2 teaspoons of the seasoning and stir again. Cover the skillet and continue cooking until the potatoes are soft throughout. Be sure to take the cover off and give them a stir every 5 minutes so they do not burn. If they are too dry, add a bit more oil. This will take roughly 10-12 minutes.

While the potatoes are cooking, add the remaining 1 tablespoon of oil to another skillet and add the bell peppers. Cook and stir, uncovered for 5-7 minutes until they are cooked through. Transfer the bell peppers to the sweet potato mixture.

After adding the bell peppers to the sweet potatoes, give everything a nice stir until well combined. Add the bacon and create 4 wells to crack the eggs into. Be sure the wells are deep and wide enough to prevent the yolks from breaking and the whites from running all over the place.

Bake at 400 degrees Fahrenheit for roughly 10-12 minutes until the whites have set. Top off with fresh parsley and enjoy hot.