I could eat this dish every day.  It balances sweet, savory, and smokey flavors beautifully.  The avocado on top is like dessert!  Makes for a hearty breakfast, or a satisfying dinner.  

4 strips bacon, cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon chipotle chili powder
2 pounds sweet potato, peeled and diced small
1 (15 ounce) can black beans, drained and rinsed 
salt and pepper to taste
1/4 cup green onions or cilantro, chopped
4 eggs
1 large avocado, sliced

1. Cook the bacon in a heavy bottomed pan over medium heat and set the bacon aside on paper towels to drain, reserving the grease.
2. In the bacon grease, add the onions and cook until tender, about 3-5 minutes.
3. Mix in the garlic, cumin and chipotle chili powder and cook until fragrant, about a minute.
4. Add the sweet potato, toss to coat, press them down into the pan, let them cook until the start to brown, about 7-10 minutes, flip them and let them cook until they start to brown again, about 7-10 minutes.
5. Mix in beans, season with salt and pepper to taste and cook until heated through.
6. Make 4 small wells in the sweet potato/bean mixture.  Crack 1 egg into each well.  Cover the pan for 3-5 minutes, or until eggs set on top.  Cook to desired doneness. 
7. Remove from heat, sprinkle on the green onions or cilantro, serve topped with sliced avocado.

Like you need a reason to improve upon just plain bacon!  These bacon wrapped dates helps you to savor that bacon-deliciousness just a little longer.

1/2 lb. bacon
about 20 dates, pitted
toothpicks

Preheat oven to 425 F.  Prepare baking sheet with parchment paper, set aside.

Cut bacon into thirds.  Wrap each date with a 1/3 slice bacon, overlapping and securing with a toothpick.  Place bacon wrapped dates on baking sheet.  Bake for 10-15 minutes, until bacon is done.  Cool for 10 minutes before serving.