This dish is cooked in a wide cast-iron pan and is excellent suitable for both regular home breakfast and cooking in camp conditions at the stake. Potato chopped in small pieces, fried with bacon, onions, zucchini, cherry tomatoes and serves as a pillow for mouth-watering fried eggs. At the same time, the potato is absorbed into itself all the juices of other components and It is filled with an amazing range of tastes and aromas. Serve the dish on the table you can squinting right in the common pan for a little дружной компании. 
Time: 45min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.6 kg small potatoes, cut into pieces of 1 cm.
- 4 thick sliced bacon sliced
- 1 sweet onion, chopped
- 200 gr. young zucchini, cut into pieces of 1 cm.
- 4 large eggs
- 1 tbsp. multicolored cherry tomatoes cut in half
- Chopped fresh parsley for serving
Recipes with similar ingredients: potatoes, bacon, zucchini, tomatoes cherry eggs
Recipe preparation:
- In a cast-iron skillet with a diameter of 25 cm, fry over medium heat bacon, stirring occasionally, until it is browned and becomes crispy, 4-7 minutes. Place a slotted spoon on a plate covered with paper towel, leaving fat in a pan.
- Add potatoes to the pan and sprinkle 3/4 tsp. salt and some black pepper. Stir fry until potatoes brown and will not become soft, 8-12 minutes. Add onion, salt and continue to fry until the onion is browned and the potatoes will be completely ready, 3-5 minutes.
- Add zucchini and bacon to the pan; turn down the heat to a minimum (or move the pan to the cooler part of the campfire). Reverse side of the spoon, make 4 shallow wells in a mixture of potatoes; carefully break 1 egg into each well. Sprinkle around tomatoes, cover the pan and fry until egg whites harden, but the yolks will still be liquid, 6-12 minutes.
- Sprinkle the eggs with salt and black pepper; before serving sprinkle with parsley. Note You can cook this dish on bonfire or on the stove. If you cook at the stake, be guided by the minimum time specified in the instructions.
