Egg Skillet with Bacon and Potato

First, remove the eggs from the fridge to allow them to come to room temperature before cooking.

Preheat the oven to 400 F.

Place a wire rack on a rimmed baking sheet and arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon in the oven for about 8-10 minutes, or until small bubbles form and the bacon begins to turn golden. Very carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease. Set pan aside. The bacon should continue to crisp a bit as it cools on the counter. Increase the oven heat to 450 F.

While the bacon cooks, roughly chop the potatoes, onion, and bell pepper. Mince the garlic. Chop the parsley or chives.

Place the potatoes on a parchment-lined rimmed baking sheet, season with salt and pepper, and drizzle 1 tablespoon of the oil. Mix up the potato, ensuring every piece is coated with salt, pepper, and oil. Spread the potatoes out across the pan, so that pieces are not overlapping. Roast in the oven for about 10 minutes.

Remove the baking sheet from the oven and pile the onion, bell pepper, and garlic over the potatoes. Drizzle 1½ tablespoons of oil over the vegetables and season with additional salt and pepper. Mix up the veggies, ensuring that every piece is coated with salt, pepper and oil. Spread the mixed potatoes and veggies out across the pan, so that pieces are not overlapping. Place pan back in the oven to cook for an additional 10 minutes, or until potatoes begin to turn golden.

Arrange the roasted veggies on 4 serving plates. Crumble the bacon, and add crumbled bacon to each plate.

Pour the remaining ½ tablespoon of oil into a flat skillet. Shake the pan several times, ensuring that the bottom is fully coated with oil. Heat the oil over medium-low heat. Test by placing a drop of water in the skillet—if it sizzles, the pan is hot. When the oil is hot, break one egg into the skillet. If there is room in the skillet for a second egg (without overlapping the first), add a second egg. Season with salt and pepper and allow eggs to cook, without moving or touching eggs at all, until the whites are completely solid white (with no clear/transparent liquid remaining). Using a thin, flat metal spatula, circle around the egg, ensuring no part of the egg is stuck to the pan, then slide the egg off of the pan and arrange the egg on top of one of the plates of roasted potatoes. Repeat this process until all eggs are cooked. Top with plenty of parsley or chives and serve.