This is a satisfying brunch type item. Although we’ve been known to eat it for supper sometimes too.
It can be an easier dish if you have left overs to use up but it is perfectly fine if you start from scratch too.
Preheat your oven to 375 degrees.
This recipe is enough for two hungry people or four not as hungry or just add more of each thing for the more people you need to feed.
- Olive oil ( as needed)
- 4 medium size red skin potatoes
- 8 strips of bacon ( or you could use breakfast sausage OR nothing for vegetarian version)
- 1 medium onion diced
- 4 small white or cremini mushrooms chopped in chunky bits
- 1/2 red bell pepper diced
- 1 small can diced tomato
- 1 tsp smokie paprika
- 1 tsp oregano
- salt & pepper
- four large eggs
- 2 tbsp green onion or parsley or cilantro chopped for garish
- green salad (optional)
Chop potatoes ( skin on) into bite size bits. I usually cut the potato in half, then cut the half in half and then cut that half either into three or half if they are smaller. So a regular potato should yield 12 bits.
Put them into a casserole dish, sprinkle with some olive oil, smokie paprika, salt and pepper. Toss till evenly coated and then bung them in the oven till they get tender and a little brown approximately 20 minutes.
Chop the bacon or sausage into bite size bits and toss into a skillet and stir until well cooked. Then add the onions. If not using the bacon or sausage then use about 1 tbsp of olive oil to cook your onions. When the onions begin to get translucent, then add the red pepper and mushrooms and oregano. Stir everything for a minute or two and then add the can of tomatoes.
Cook this whole mixture until the liquid from the tomatoes is well reduced or even almost gone. Then turn off pan until potatoes are ready.
When the potatoes are done, add the skillet mixture to the potatoes in the casserole dish and stir up the whole shebang!
Then depending on how many eggs you are using, make an appropriate number of little holes or “nests” in the casserole mixture and then break each egg into one of the holes.
Then put the whole thing back in the oven, gently, don’t shake it around too much, and let it bake for 15 to 20 minutes. Keep an eye on it to see when the eggs have reached the desired “doneness”. Shake the dish a little and if the eggs are still too giggly then give them another minute or two.
Be careful when scooping it all out of the dish that you don’t break the yolks. Plate em up, add a nice green salad on the side, and sprinkle with some green onions or the like. Add some toast or crusty bread on the side and you are good to go.
Breakfast, lunch or dinner!