naturally smoked bacon, 50% less salt, cut in 1-in. (2.5 cm) pieces
red petites potatoes
large onion, diced
diced plum tomatoes
roasted red peppers (fresh or jarred), cut in 1-in. (2.5 cm) pieces
crushed red chili flakes
pepper to taste
fresh thyme, leaves only
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.
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.
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.
A hearty family-style dish that keeps portion size and sodium in check; you can cook the potato, bacon and tomato base an hour or two before guests arrive.
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