Put 1 Potato onto a baking tray with 2 tablespoon Olive oil and 1 pinch Sea salt and black pepper and mix well. Put into the oven and bake for 35-40 minutes, until crispy.
1 Potato, 2 tablespoon Olive oil
Put 1 tablespoon Olive oil to a large frying pan (that is suitable for the oven too) and add 1 Onion, 1 Roasted red peppers and 3 rashers Bacon and cook on low for 5 minutes.
1 Onion, 1 Roasted red peppers, 3 rashers Bacon
Add the cooked potatoes, 1 Garlic clove and 1 teaspoon Paprika and stir.
1 Garlic clove, 1 teaspoon Paprika
Make two spaces in the potato mixture and crack in 2 Eggs.
2 Eggs
Put the frying pan into the oven for 10 minutes, until the egg whites are cooked, but the yolks are still runny. Serve with 1 tablespoon Fresh parsley, Avocado and sourdough bread.
1 tablespoon Fresh parsley, Avocado
Notes
If you want to make this vegetarian, simply leave out the bacon or use a vegetarian alternative.
Make sure you use the best quality eggs you can, as you will really notice the difference. We use Clarence Court eggs and you get that amazing golden yolk, which is great if you are serving this up to guests.
Feel free to change up the seasonings that you use, and use your favourite spice blends like Mexican or Cajun.
This doesn't just have to be a breakfast recipe, it can be eaten for lunch or dinner too.
If you wanted to save yourself some time, then you could fry these potatoes in a little oil before frying the onion mixture. Just make sure they are chopped small, and cooked on low.
You could swap onion for shallots or leek for a sweeter flavour.
Make this even more indulgent with a sprinkling or Parmesan or mozzarella just before serving.
Garnish with chopped spring onions and some parsley.