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INSPIRING RECIPES

Baked Eggs with Potato, Bacon & Tomato

Serves: 8

Prep Time:10 min

Total Time: 1 h

Recipe Ingredients

4Naturally Smoked Bacon, 50% Less Salt, Cut In 1-in. (2.5 Cm) Pieces
6Red Petites Potatoes
0.5Smoked Paprika2mL
1Olive Oil15mL
1Large Onion, Diced
1Diced Plum Tomatoes796mL
2Roasted Red Peppers (fresh Or Jarred), Cut In 1-in. (2.5 Cm) Pieces
0.5Salt, Divided2mL
0.25Crushed Red Chili Flakes1mL
8Large Size Eggs
Pepper To Taste
1Fresh Thyme, Leaves Only15mL

Nutritional information

1/8 of the recipe
Calories190
Protein10 g
Total fat11 g
Sat fat3.5 g
Cholesterol205 mg
Carbohydrates11 g
Fibre2 g
Sodium480 mg

Recipe directions

  1. Step 1

    Preheat oven to 375°F (190°C). In a large skillet, cook bacon to render the fat. Meanwhile, poke potatoes with a fork and microwave on HIGH for 1 1/2 to 2 min., or until partially cooked. Cut into quarters and add to pan with bacon. Season with smoked paprika and cook until potatoes are lightly browned and bacon is crisp, 5 min. Transfer to a paper towel-lined plate, pat dry to remove any excess fat and set aside.

  2. Step 2

    Add the olive oil to the same skillet and cook onion until translucent. Stir in tomatoes with their juice, red peppers, 1/4 tsp (1 mL) salt and chili flakes. Simmer until most of the liquid evaporates, about 15 min.

  3. Step 3

    Transfer tomato mixture and bacon and potatoes to a 9 x 13-in. (3 L) 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 for 22 to 25 min. on middle or lower rack of oven. Sprinkle with thyme and serve.