Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Bacon, chopped |
| ½ cup | Chopped onions |
| ½ cup | Chopped green peppers |
| \N \N | Salt freshly ground black |
| \N \N | Pepper |
| 1 teaspoon | Chopped garlic |
| 2 cups | Small diced Idaho potatoes, |
| \N \N | Peeled and blanched |
| 1 cup | Fresh tomatoes, peeled, |
| \N \N | Seeded and chopped |
| 4 ounces | Cheddar cheese |
| 8 larges | Eggs |
In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions and peppers. Season with salt and freshly ground black pepper. Add the garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired doneness.
Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread.
Yield: 4 servings
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