Recipe courtesy of Marcelle Bienvenu

Rock's Skillet Eggs

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  • Level: Easy
  • Yield: 4 servings
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6 ounces bacon, chopped

1/2 cup chopped onions

1/2 cup chopped green peppers

Salt freshly ground black pepper

1 teaspoon chopped garlic

2 cups small diced Idaho potatoes, peeled and blanched

1 cup fresh tomatoes, peeled, seeded and chopped

4 ounces Cheddar cheese

8 large eggs


  1. In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions and peppers. Season with salt and freshly ground black pepper. Add the garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread.