Baked Eggs with Potato, Bacon & Tomato

I have a large collection of dinner recipes featuring eggs in tomato sauce. Hey, sometimes you have a dozen eggs in your fridge and you don't want frittata! I had tried Shakshuka already, so next up was a simple Baked Eggs with Potato, Bacon and Tomato recipe from the Sobeys flyer. Don't discount grocery store recipes, people, sometimes they are worth saving!

I had bought some soy pepperoni for a homemade pizza and had quite a few left, so first I sliced them and fried them up with olive oil. Good idea - they turned nice and crispy. Meanwhile, I microwaved four small white potatoes for about 2 minutes, then cut them into quarters. Another good idea - I didn't have to wait around for them to cook fully in the pan, which would have taken much longer. Throw the potatoes in the pan with some smoked paprika and let them get a little fried and crunchy, about 5 minutes.

Remove potatoes and pepperoni onto a plate, and put some more oil in the pan. Cook 1 diced onion for about 5 minutes, then stir in 1 can diced tomatoes, a couple of sliced peppers and a pinch of chili flakes. Simmer 15 minutes, or until most of the tomato liquid has evaporated. I also added some fresh rosemary since I had some in the fridge. I threw the potatoes and pepperoni back in, and then poured it all into a greased 9x13" pan. Sprinkle with salt and pepper. Now the fun part - make some wells and break 8 eggs on top. Bake @375 22-25 minutes.

The smell of rosemary wafted out of the oven - yum! I filled a bowl with the potato, tomato and egg mixture and topped with diced avocado. Unlike the shakshuka, it wasn't liquidy, so I didn't need to eat it with bread - it was a full meal in a bowl. Everything came together in a bowl of warm, homey goodness. Perfect for catching up with TV shows while lounging on the couch.