Baked Eggs with Potato, Bacon and Tomato

You can use up leftover roast potatoes or make them fresh. Either way this is a healthy and delicious start your day.

5 strips naturally smoked bacon, 50% less salt, cut in ½" pieces (1.25 cm)
6 red baby potatoes
1 large onion, diced
2 roasted red peppers, cut in 1" (2.5 cm) pieces
1 can diced plum tomatoes (796 mL)
1 Tbsp. extra-virgin olive oil (15 mL)
½ tsp. smoked paprika (2 mL)
½ tsp. sea salt, divided (2 mL)
¼ tsp. crushed red chili flakes (1 mL)
black pepper, freshly cracked
1 Tbsp. fresh thyme, leaves only (15 mL)
4 eggs

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 7x11" baking dish.

In large skillet over medium high heat, fry bacon until just crisp.

Add potatoes and sauté until browned. Remove to bowl and set aside.

In the same pan over same heat, sauté onions until softened. 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. Return the potato/bacon mixture.

Place mixture in the prepared baking dish. Make 4 indentations in the mixture and gently break the eggs into them.

Season with the rest of the salt and the pepper. Bake 15-20 minutes or until eggs are cooked to your desired doneness.

Sprinkle the thyme over and serve immediately.

Makes 4 servings.