This hearty New Potato Skillet with Baked Eggs one-pan dinner, inspired by the classic diner breakfast, is simple, full of flavour and very satisfying.
Courtesy of Amanda Riva of The Hot Plate.
Heat the oil in a large skillet set over medium heat. Cook the bacon for 7 minutes or until crisp. Transfer half the bacon, using a slotted spoon, to a paper-towel lined plate. Add the potatoes, onion, thyme and half the salt and pepper to the skillet.
Cook, stirring occasionally, for 10 minutes or until softened. Increase the heat to medium-high. Cook for 5 minutes or until potatoes are lightly browned. Stir in the spinach, broth and tomato. Cook, covered, for 10 minutes or until potatoes are fork tender.
Stir in the peas. Create 4 small divots in the potato mixture. Cracks an egg into each divot. Cover and cook for 4 to 6 minutes or until eggs are cooked to desired doneness. Sprinkle with reserved, crisp bacon. Serve immediately.