Pre-heat oven to 400F degrees.
In an oven safe casserole, melt the ghee over medium heat. Add in the sweet potato, sauté for 5 minutes stirring a couple times in between. Then add in onion and bell pepper, stir for a couple minutes (2-3 mins). Add water, salt and pepper and let it cook for 8 more minutes. When the liquid is almost all absorbed, using a rubber spatula make four pockets and pop in the eggs.
Remove from stove top and transfer to the oven. Bake for 7-10 mins, depending on how you like your eggs done. I cooked mine for 10 mins which resulted in a thoroughly cooked eggs (see picture above)
Sprinkle with fresh scallion and serve hot. Left overs may be refrigerated for up to 3 days.