Bacon, tomato and cheddar breakfast bake with egg
Ingredients
- 400 grams Agria potatoes cubed
- 75 ml Olive oil approx
- 400 grams bacon cut into 1.5 cm squares
- 1 ea large onion cut into thin half rounds
- .5 tsp smoked paprika
- 200 grams grated cheddar
- 50 grams spring onion finely chopped
- 100 ml chicken broth
- 8 each eggs
- 400 grams crushed tomatoes
Instructions
- Preheat the oven to 170C. Lightly oil a baking pan. In a large bowl, toss the potato with the olive oil and spread on a large rimmed baking sheet. Bake, tossing once or twice, until the potato is golden and reasonably cooked.
- Meanwhile, in a large pan, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, crushed red pepper and stock and cook until any liquid is evaporated.
- In a bowl. Add the contents of the skillet, along with the bacon, shredded cheeses and chives. Add the potatoes. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
- Bake the mixture in the center of the oven for approx 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press (number of eggs) indentations into the mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes more. Portion and serve.
Notes
Remove bacon and reply with = amount of vegetarian friendly filling (courgette etc)
Tried this recipe?Let us know how it was!