Baked Eggs with Potato, Bacon & Tomato

By NickiR

A hearty family brunch that keeps sodium in check. Great for company.

Potato, bacon and tomato can be cooked in advance.

Ingredients

• 1/2 pkg. smoky bacon, cut into pieces
• 8 small red grelot potatoes
• 1 tsp. paprika
• 1 Tbsp. olive oil
• 1 large onion, diced
• 1 large can diced tomatoes
• 2 roasted peppers, cut into 1-inch pieces
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 8 large eggs
• Pepper to taste
• 1 Tbsp. fresh thyme

Details

Servings 8
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 375 degrees.

In a large skillet, cook bacon to render the fat. Meanwhile, poke potatoes with a fork and microwave on high for 2 minutes, or until partially cooked. Cut into quarters and add to the pan with the bacon. Season with paprika and cook until potatoes are lightly browned and bacon is crisp, about 5 minutes. Transfer to a paper towel lined plate and pat dry to remove any excess fat. Set aside.

Drain the fat from the skillet; add the olive oil. Cook onion until translucent. Stir in tomatoes with the juice, red peppers, ¼ teaspoon salt and chili flakes. Simmer until most of the liquid evaporates, about 15 minutes.

Transfer tomato mixture and bacon potato mixture to a 9x13 inch baking dish. Mix gently to combine and spread evenly. Use a spoon to make 8 little wells in the vegetable layer. Break an egg into each well. Season with remaining salt and pepper.

Bake at 375* for 22 to 25 minutes on middle or lower rack of oven. Sprinkle with thyme and serve.