Bacon and Eggs Breakfast Skillet

Instructions

1. Step 1

   Prepare the bacon, potatoes, onion, bell pepper, and chives as described.

   Cookware: cutting board, knife

2. Step 2

   Place the bacon in the skillet and cook over medium heat until browned and crisp. Transfer it to a plate with a slotted spoon, leaving the rendered fat in the skillet.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Bacon

   Cookware: plate, skillet, slotted spoon

3. Step 3

   Add the olive oil and potatoes to the skillet. Cover and cook over medium heat, stirring twice, until the potatoes begin to soften.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 600.0 gr Potato

   Cookware: lid, skillet, spatula

4. Step 4

   Remove the lid and add the onion and bell pepper. Cook over medium heat, stirring occasionally, until the vegetables are tender and the potatoes are golden.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 150.0 gr Onion

   Cookware: skillet, spatula

5. Step 5

   Season the vegetables with the salt, black pepper, and paprika, then fold in the cooked bacon.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Paprika, 3.0 gr Salt

   Cookware: skillet, spatula

6. Step 6

   Make four evenly spaced wells in the potato mixture.

   Cookware: skillet, spatula

7. Step 7

   Crack one egg into each well. Cover and cook over low heat until the whites are fully set and the yolks reach the desired doneness.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: lid, skillet

8. Step 8

   Scatter the chives over the skillet and serve immediately.

   Ingredients used: 10.0 gr Chive

   Cookware: skillet