Great, Savory & Wholesome Dish that is guaranteed to make your family come back for more. Check the recipe after the click

Ingredients:

1 pound potatoes
6 slices of bacon
1 bell pepper
1 large onion
2 tomatoes
handful black olives
sweet paprika powder (smoky)
2 garlic cloves
2 tbsp oil
3 eggs
parsley
pepper
salt

Optional: jalapeño & shredded cheddar cheese

Directions:

1- Use potatoes that hold their shape. Wash and cube them and parboil them for 10 minutes in lightly salted water, until tender
2- Slice the onion in half-quarts.
3- Wash and slice the bell pepper in thin strips and grate the garlic.
4- Cut the olives in half. Or in 4 when using large olives.
5- Finely chop your tomatoes.
6- This is optional, but I like a little kick to my casserole so I’ll chop a few slices red jalapeño. Not enough to get it flaming hot but enough to throw in a little heat.
7-Cook the bacon slices and drain them on a paper towel. Don’t clean out the pan!
8- Add 2 tbsp oil to the bacon fat.
9- Cook the onion for 2 minutes, add the bell pepper strips and give it another 3 minutes before adding the garlic and jalapeño.
10- Add the tomatoes. Cook over low heat for 10 minutes. This will give the liquid coming from the tomatoes a chance to evaporate and will soften the vegetables.
11- Drain the potato cubes.
12- Finely mince the parsley. I always use flat-leaf parsley.
13- 10 minutes fly by! Add the potatoes to the skillet and season everything with a good pinch of salt and pepper and (smoky) sweet paprika to taste. Stir in the olives. Let everything heat through for a few minutes.
14- Transfer it to an oven dish and crumble in the bacon.
15- Make a little room for the egg with the back of your spoon (not all the way to the bottom) and break the eggs in there.
16- Sprinkle the parsley on top and serve with crusty bread and lots of coffee and/or milk.

SOURCE: DailyBuzz Food

Posted By: @BrookLynnDiva

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