Ingredients

• 700g/1lb 9oz large salad potatoes
• peeled and halved
• 175g/6oz smoked bacon
• roughly chopped
• 1 tbsp olive oil
• 1 garlic clove
• ½ red pepper
• thinly sliced
• 6 large free-range eggs
• 25g flatleaf parsley
• roughly chopped
• 30g/1oz cheddar
• grated
• salt and freshly ground black pepper

Directions

• Parboil the potatoes in lightly salted water for 6–10 minutes
• until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high.
• Using a large ovenproof non-stick frying pan
• fry the bacon in its own fat
• stirring
• for 4–5 minutes
• or until cooked. Transfer to a plate and set aside.
• Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes
• or until just cooked.
• Add the potatoes to the pan
• stir gently
• then fry for 2–3 minutes
• until lightly browned. Return the bacon to the pan and stir gently again.
• Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture
• then sprinkle the cheese on top. Cook for 5 minutes.
• Transfer to the grill and cook for 5 minutes
• or until cooked through. Serve in slices
• with salad if you like.