ROANOKE, Va, (WFXR) — Mary Rapoport from the Virginia Egg Council showed host Kianna Price today a kid-friendly tater tot and egg skillet, that is perfect for breakfast, lunch, or dinner.
Frozen potato tots – enough for six (about 20 oz.)
1 (2.1 oz.) pkg. thick microwave bacon, cooked and broken up
1 small white onion, chopped
1 orange bell pepper, cut into ¼” pieces
1 garlic clove, chopped
1 (28oz.) can crushed tomatoes
1 Tbsp. paprika
¼ tsp. kosher salt, divided
6 large eggs
½ cup cheese (feta, goat, cheddar, Monterey Jack), crumbled or grated
¼ cup thinly sliced scallions (green part, cut on an angle)
¼ tsp. black pepper
Preheat oven to 450°F. Prepare tots according to package directions as you prepare everything else; set aside once done. Get bacon ready and set aside.
Meanwhile, sauté onion in skillet in a tsp. of oil, in a large skillet over medium heat, cooking until slightly translucent, about 4 minutes. Add bell pepper, and cook, stirring occasionally, until slightly softened, about 4 minutes.
Add garlic and cook 1 minute. Stir in tomatoes, paprika, half of the bacon and ¼ tsp. salt. Bring to a boil. Cook, stirring occasionally, about 5 minutes until slightly thickened. Lower heat to a simmer.
Using the back of a spoon, make 6 wells in mixture and crack an egg in each. Cook, covered, until eggs are nearly cooked (about 5 – 8 minutes). Sprinkle on the cheese, tater tots, the remaining bacon, and the rest of the salt and pepper. Cook until eggs are totally done. Serve. Alternately, you can lower the oven heat to 375°F and bake the eggs, covered until done.
Makes 6 hearty servings – for breakfast, brunch, lunch or brinner (breakfast for dinner!.)