Ingredients
- 4 strips center-cut low-sodium bacon (4 ounces)
- 12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
- ¼ cup water, plus more if needed
- 8 ounces white button mushrooms, diced
- 1 medium red, orange or yellow bell pepper, diced
- ½ small red onion, diced
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
- 1 clove garlic, minced
- 4 large eggs
- ½ cup shredded Cheddar cheese
- ¼ cup chopped fresh cilantro
- ¼ cup prepared salsa or pico de gallo
Directions
- Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.
- Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.
- Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation (see Tip). Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.
- Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).
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