Baked Eggs With Bacon and Tomatoes

Recipe by Lori Mama
READY IN: 1hr 10mins


  • 5
    slices bacon, sliced into 1/2 inch pieces
  • 6
    small red potatoes, cooked in their skins, peeled and cut into medium chunks
  • 1
    medium onion, diced
  • 2
    roasted peppers, cut into 1 inch dice
  • 1
    (365 ml) can diced tomatoes, with their juice
  • 1
    tablespoon oil
  • 12
    teaspoon smoked paprika
  • 12
    teaspoon salt, divided
  • pepper, to taste
  • 1
    tablespoon thyme, fresh
  • 4
    large eggs


  • Preheat oven to 375.
  • In large skillet over medium high heat, fry bacon until just crisp.
  • Add potatoes and saute until browned.
  • Remove to bowl and set aside.
  • In same pan over same heat, saute onion 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 greased 7 x 11 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.