Ingredients:

  • 2 lbs Yukon Gold potatoes, ½-inch diced
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 6 large eggs
  • 1 cup sharp Cheddar cheese, shredded
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place the chopped bacon in the cold cast iron skillet and turn heat to medium. Fry until the fat has rendered and bacon is crisp. Use a slotted spoon to remove the bacon bits, leaving the fat in the pan.
  2. Add the diced potatoes in a single layer to the skillet; let them sit undisturbed for 5 minutes until a golden-brown crust forms.
  3. Stir in the diced onions and red bell peppers. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the potatoes are mahogany-colored.
  4. Fold in the minced garlic, smoked paprika, salt, and pepper. Cook for 1 minute until the garlic smells nutty and fragrant. Stir the cooked bacon bits back into the mix.
  5. Use a spoon to create 6 small indentations (wells) in the potato mixture. Carefully crack one egg into each well.
  6. Sprinkle the shredded Cheddar cheese evenly around and over the potatoes. Cover the skillet with a lid for 3-5 minutes, or until the egg whites are opaque but the yolks still jiggle.
  7. Remove from heat and garnish with fresh chives.