Sauteed vegetables and potatoes topped with cheese and whole eggs.
INGREDIENTS (for 8 servings):
- 3 potatoes, peeled
- 6 ounces bacon, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon chopped garlic
- 1 cup chopped fresh tomatoes
- salt and pepper to taste
- 6 ounces Cheddar cheese, shredded
- 8 eggs
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.