I prefer my eggs fully cooked, so I scramble them before pouring them on top of the casserole. One of my housemates prefers his yolks soft, so I leave a whole egg in one corner for him. You can mix and match in this regard to suit individual preferences.
- 1 lb. bacon (I use a reduced salt variety)
- 1 lb. small red potatoes
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 2 yellow onions
- 2 red peppers
- 796 mL can diced plum tomatoes
- 1/2 teaspoon crushed chili peppers
- 10 eggs
Preheat oven to 375°F.
Cut red peppers into 1 inch pieces.
Cook bacon to render the fat.
Poke potatoes with a fork and microwave for 2 minutes.
Cut potatoes into pieces approximately 1 inch across.
Add potatoes and paprika to the pan with the bacon and cook until potatoes are lightly browned on all sides and bacon is crisp.
Transfer potatoes and bacon to a bowl lined with paper towels and pat with paper towels to blot up any excess fat.
Add olive oil to the pan and cook onions and red peppers until they're soft and the onion is translucent.
Add tomatoes and chili flakes and simmer until most of the liquid has evaporated, about 15 minutes.
Spread bacon and potatoes across the bottom of a 9 x 13 inch baking dish.
Spread tomato and pepper mixture over the bacon and potatoes.
Whisk eggs in a bowl and pour eggs over the tomato-pepper mixture - or crack eggs directly on top of the dish, as you prefer.
Bake for 20 to 25 minutes at 375°F.