Ingredients:
4 large potatoes, peeled and diced
1 onion, thinly sliced
6 slices of bacon, chopped
4 large eggs
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Directions:
In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon and set it aside, leaving the bacon grease in the skillet.
Add the diced potatoes to the skillet with the bacon grease. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden and crispy, about 15-20 minutes.
Add the thinly sliced onions to the skillet and continue cooking for another 5-7 minutes, or until the onions are soft and caramelized.
Create four wells in the potato and onion mixture. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set, but the yolks are still slightly runny.
Sprinkle the crispy bacon bits over the top of the skillet.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 400 kcal | Servings: 4 servings