2 tbls ghee
1/2 sweet onion, diced
2 garlic cloves, minced
1 cup organic chicken broth
1 (4 oz) can diced green chiles
2 tbls adobo sauce
2 cups sweet potato chips (I used this recipe minus the rosemary)
3 eggs
Extras
2 radishes, thinly sliced
a couple parsley sprigs
Salsa

2 tbls ghee 1/2 sweet onion, diced 2 garlic cloves, minced 1 cup organic chicken broth 1 (4 oz) can diced green chiles 2 tbls adobo sauce 2 cup s sweet potato chips (I used this recipe minus the rosemary) 3 eggs 2 radishes, thinly sliced

Preheat oven to 375 degrees. Heat 12-inch skillet over medium heat. Make sure your pan does’t have a plastic handle because it is going into the oven. Sauté onion and garlic for 4-5 minutes. Add in green chiles, adobe sauce and broth. Increase heat and stir until mixture reaches a boil. Lower to a simmer. Add in a handful of sweet potato chips and coat evenly. Let the chips soak up a little of the moisture, before adding another handful. I repeated the process about 5 times. Stir one last time to make sure the chips fairly evenly distributed. Season with sea salt and fresh ground pepper. Crack eggs on top of mixture, and place in the over for 12-14 minutes. You know it is done when most of the liquid is gone and the eggs are set. Top with radishes, parsley and salsa.