Baked Eggs With Bacon and Tomatoes

“From Sobeys Inspired magazine Spring 2011 with adjustments. You can use jarred red peppers if you like.”
READY IN:
1hr 10mins
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 5 slices bacon, sliced into 1/2 inch pieces
  • 6 small red potatoes, cooked in their skins, peeled and cut into medium chunks
  • 1 medium onion, diced
  • 2 roasted peppers, cut into 1 inch dice
  • 1 (365 ml) can diced tomatoes, with their juice
  • 1 tablespoon oil
  • 12 teaspoon smoked paprika
  • 12 teaspoon salt, divided
  • 14 teaspoon crushed red pepper flakes
  • pepper, to taste
  • 1 tablespoon thyme, fresh
  • 4 large eggs

Directions

  1. Preheat oven to 375.
  2. In large skillet over medium high heat, fry bacon until just crisp.
  3. Add potatoes and saute until browned.
  4. Remove to bowl and set aside.
  5. In same pan over same heat, saute onion until softened.
  6. add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
  7. Return the potato/bacon mixture.
  8. Place mixture in greased 7 x 11 baking dish.
  9. Make 4 indentations in the mixture and gently break the eggs into them.
  10. Season with the rest of the salt and the pepper.
  11. Bake 15-20 minutes or until eggs are cooked to your desired doneness.
  12. Sprinkle the thyme over and serve immediately.

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