Moroccan-Inspired Breakfast Skillet Recipe

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Recipes

Moroccan-Inspired Breakfast Skillet

Skillets are a perfect way to create a balanced meal with the right amounts of protein, vegetables, and fat. They are quick, and preparing them in one pan makes cleanup a breeze.

Prep:

10 minutes

Cook:

25 minutes

4 servings

Easy

Save

Ingredients

1 lb pastured ground pork

2 TBSP solid cooking fat (coconut oil or lard work well here)

1 medium sweet potato, diced (about 2 cups)

1 small bunch chard, stems removed, separated, and both stems and leaves chopped

3 cloves garlic, minced

1 tsp ground turmeric

½ tsp sea salt

⅛ tsp cinnamon

1 tsp apple cider vinegar

½ cup raisins

450 grams pastured ground pork

2 TBSP (30 ml) solid cooking fat (coconut oil or lard work well here)

1 medium sweet potato, diced (about 2 cups [470 ml])

1 small bunch chard, stems removed, separated, and both stems and leaves chopped

3 cloves garlic, minced

1 tsp (5 ml) ground turmeric

½ tsp (2.5 ml) sea salt

⅛ tsp (0.5 ml) cinnamon

1 tsp (5 ml) apple cider vinegar

80 grams raisins

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Dietary Therapies

AIP

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

African

Middle Eastern

Disease state

Recipe PDF

Instructions

Place the ground pork in the bottom of a cold heavy-bottomed pan, and break up slightly with a utensil.
Turn on medium-high heat, and cook, stirring, until the meat is browned and has absorbed all of the fat (don't drain it off!).
Turn off the heat, transfer to a large bowl, and set aside.
Place the same pan back on the stove, add the solid cooking fat, and turn the heat to medium-high.
When the fat has melted and the pan is hot, add the sweet potatoes and cook, stirring, for five minutes.
Add the chard stems and cook for three more minutes.
Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.
Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until chard has wilted, about a minute or two.
Turn off the heat, salt to taste, and serve warm!