METHODPreheat the oven to 200° C.
In a large non-stick frying pan, heat the olive oil over a medium heat.
Add the chopped onion and cubed potato and fry off for 4-5 minutes
Next add the bacon, garlic and chopped tomatoes. Season with black pepper, chopped jalapenos and Tabasco sauce.
Stir together to combine and leave it to simmer over a low heat for 15-20 minutes until the potatoes start to soften.
Now transfer the mixture to a shallow baking dish and pop in the pre-heated oven for 20 minutes, until it's bubbling and the potatoes are cooked all the way through.
Take out of the oven and make 4 scooped holes in the mixture.
Crack in the eggs and pop back in the oven for a final 6-7 minutes.
Serve and enjoy.
Serve with a nutty bread
Serves: 4
Preparation: 15 mins
Cooking: 30 mins
2 medium Albert Bartlett Original Rooster Potatoes
2 tbsp olive oil
1 medium onion (finely sliced)
2 cloves of garlic (peeled and crushed)
4 lean rashers of bacon
2 tins of chopped tomatoes
4 chopped preserved jalapenos
Slurp of Tabasco sauce (to taste)
Freshly ground black pepper
4 fresh eggs