Moroccan-Spiced Egg Tagine with Crispy Bacon & Roasted Root Vegetables

Ingredients

• 8 strips grass-fed bacon strips, chopped into bite-sized pieces
• 8 whole large pasture-raised eggs
• 1 medium sweet potato, cut into 1/2-inch wedges
• 2 medium parsnip, cut into 1/2-inch wedges
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 3 tablespoons ghee or avocado oil, divided
• 1/2 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup dried apricots, chopped
• 3 tablespoons sliced almonds, toasted
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potato and parsnip wedges with 1 tablespoon ghee, sea salt, and black pepper. Spread on a baking sheet and roast for 18-20 minutes until tender.

2. 2

   While vegetables roast, cook bacon pieces in a large oven-safe skillet over medium heat until crispy (about 6-8 minutes). Remove bacon and set aside, leaving 1 tablespoon bacon fat in pan.