Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 4
A quick and easy weeknight dinner or a lunch; also a delicious brunch idea for weekends!
3/4 lbs. white or gold potatoes
1/2 lbs. uncured bacon
sea salt & black pepper to taste
1 sml. yellow onion
1 sml. red bell pepper
1/2 tsp. red pepper flakes
2 c. baby spinach
8 lrg. egg
1 oz. parmesan cheese
1 tbsp. fresh parsley
Dice the potatoes then add them to a pot. Add water and sea salt and bring potatoes to a boil over high heat. Cook until potatoes are tender, about 5 minutes. Drain and set aside.
In a skillet, fry bacon until crisp. Remove from skillet and crumble bacon, set aside. Add onion and bell pepper to bacon fat (about 2 tablespoons fat will be plenty) and cook until softened, about 8 - 10 minutes. Add potatoes, ground black pepper, and red pepper flakes; season with Sea Salt, as desired. Cook until potatoes are golden, about 3 minutes. Add spinach and another tablespoon of bacon fat, and the crumbled bacon. Make four wells in potato mixture in skillet. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks still runny, about 4 - minutes.
Sprinkle with Parmesan cheese and parsley, serve immediately.
Tip: Can also substitute chopped ham, if desired. Or, omit meat totally!
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