Spicy Lamb and Sweet Potato Skillet

Ingredients:

• 2 medium sweet potatoes peeled and cut into 1/2 inch cubes
• 1 pound ground lamb
• 1 yellow bell pepper, diced
• 1 large leek cleaned and sliced
• 3 cups arugala roughly chopped
• 2 garlic cloves, minced
• 2-3 Fresno peppers, finely chopped
• 2 tablespoons ghee or butter
• 1/2 cup chicken stock
• 1 teaspoon cumin
• 1/4 cup pepitas shelled pumpkin seeds
• Kosher salt and black pepper
• 4 eggs

Directions:

1. Place the pepitas in a large, dry, cast-iron skillet and bring to medium heat. Toast, stirring constantly, until the the seeds are brown and fragrant, about 10 minutes. Transfer the pepitas to a bowl.
2. Return the skillet to medium high heat and add the ghee. Spread the sweet potatoes out in a single layer and let them cook, undisturbed, for 5 minutes. Stir and cook for an additional 5 minutes, until the potatoes start to get tender.
3. Add the ground lamb, leeks, peppers, garlic, cumin, salt and pepper to the skillet. Cook until the meat is no longer pink and the vegetables are tender, about 7-8 minutes.
4. Pour in the chicken stock and add the arugula. Cook until the arugula is wilted, about 4-5 minutes.
5. Season with salt and pepper. Sprinkle the toasted pepitas on top and serve. Top with fried eggs!