Baked Eggs with Potatoes, Bacon and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 8.4 g
  • Cholesterol: 187.7 mg
  • Sodium: 584.2 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Baked Eggs with Potatoes, Bacon and Tomatoes calories by ingredient


From Sobey's Inspired Magazine From Sobey's Inspired Magazine
Number of Servings: 8


    4 slices of bacon
    6 small red potatoes
    1/2 tsp smoked paprika
    1 Tbsp olive oi1 cup onion chopped
    1 can (796ml) diced plum tomatoes
    2 roasted red peppers (fresh or jarred)
    1/2 tsp salt
    1/4 tsp dried chili flakes
    8 large eggs
    1/4 tsp black pepper
    1 Tbsp fresh thyme


Preheat oven to 375F. In a large skillet, cook bacon to render the fat. Meanwhile poke potaoes with a fork and microwave on high for 1 1/2 to 2 minutes. or until partially cooked. Cut into quarters and add to the pan with the bacon. Season with smoked paprika, and cook until potatoes are lightly browned and bacon is crisp. Transfer to a paper towel-lined plate, pat dry to remove excess fat and set aside.
Add olive oil to same pan and add onion and cook until translucent. Stir in tomatoes with their juice, red peppers, 1/4 tsp salt and chili flakes. Simmer until most of the liquid has evaporated, about 15 minutes.
Transfer tomato mixture and bacon and potatoes to a 9x13 baking dish. Mix gently to combine and spread evenly. Use a spoon to make 8 little wells in the vegetable layer. Break an egg into each well. Season with remaining salt and pepper. Bake for 22to 25 minutes on middle or lower rack of the oven. Sprinkle with thyme and serve.
Makes 8 servings

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FUNKEYMOMMA.