Ingredients

2 Tbsp. olive oil
2 C. diced, peeled sweet potatoes
2 C. diced, unpeeled potatoes
1 medium onion, diced
2 bell peppers, seeded and diced
1 clove garlic, finely chopped
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried tarragon
salt and freshly ground pepper to taste
cayenne pepper to taste (optional)
poached or fried eggs (optional)

Cooking Instructions

Heat the olive oil in a large skillet over moderate heat. Add the vegetables, herbs, salt, pepper, and optional cayenne and cook covered for 5 minutes. Remove the cover and cook an additional 10 to 15 minutes, stirring frequently, until the vegetables are tender and lightly browned. Serve topped with poached or fried eggs if desired. Serves 4 to 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)