Gather and prepare your ingredients. Preheat oven to 180°C/350°F/gas mark 5.
In a medium bowl add the turkey meat, one teaspoon sea salt, cayenne pepper, thyme, sage and nutmeg, and mix with your hands (or a fork) until combined. Then, roll the mixture into 12 individual meatballs.
Take the first baking tray and spread out the sweet potato cubes and onion wedges over one half. Brush with ½ tablespoon of the olive oil, sprinkle with rosemary and season with a pinch of salt and pepper. On the second half of the baking tray spread out the turkey meatballs. Now place the tray in the oven and bake for 15 minutes.
Meanwhile, on the second baking tray spread out the kale, tomatoes and mushrooms. Brush with the remaining ½ tablespoon of the olive oil and season with the remaining salt and black pepper. Keep to one side.
Remove the first baking tray from the oven and lay the bacon over the sweet potatoes. Place the tray back in the oven on the top shelf. ALSO, put the second baking tray of kale, tomatoes and mushrooms on the lower shelf. Bake for a further 10 minutes.
Next, remove both trays from the oven and carefully scoop the kale, tomatoes and mushrooms onto the first tray with the sweet potatoes. Gently mix everything up so all the ingredients are evenly distributed on the tray. Create 4 small wells amongst the ingredients and crack an egg into each well. Bake once again for 6-8 minutes until the egg whites have set and the yolks are still runny. Next, serve and enjoy!