| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | SERVES: 4 to 6 servings |
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 1/4 pounds small potatoes, cut into 1/2-inch pieces
- Kosher salt and freshly ground peper
- 1 sweet onion, chopped
- 8 ounces small summer squash, cut into 1/2-inch pieces
- 4 large eggs
- 1 cup assorted cherry tomatoes, halved
- Chopped fresh parsley, for topping
Instructions
- Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the potatoes to the skillet and season with 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 8 to 12 minutes. Add the onion, season with salt and continue cooking until the onion is lightly browned and the potatoes are cooked through, 3 to 5 minutes.
- Add the squash and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the campfire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the eggs, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes.
- Season the eggs with salt and pepper; sprinkle with parsley before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 231 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 137 mg |
| Sodium | 633 mg |
Reviews
I like how the potatoes taste but would really like the nutritional info to be included.
Not bad.