| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 6 ounces bacon, chopped
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- Salt freshly ground black pepper
- 1 teaspoon chopped garlic
- 2 cups small diced Idaho potatoes, peeled and blanched
- 1 cup fresh tomatoes, peeled, seeded and chopped
- 4 ounces Cheddar cheese
- 8 large eggs
Instructions
- In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions and peppers. Season with salt and freshly ground black pepper. Add the garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 513 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 429 mg |
| Sodium | 750 mg |
Reviews
Good recipe with not so great plan. There’s no way the potatoes will be cooked if followed as written.