Hash with Eggs
A quick skillet hash of crispy bacon, tender peppers and zucchini, topped with eggs cooked right in the pan. Perfect for a hearty breakfast or a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 4 slices bacon
- 1 bell pepper
- 1 zucchini
- 4 eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Dice the 4 bacon slices and cook in a large skillet over medium heat until crispy, about 6 minutes. Remove with a slotted spoon, leaving 1 tbsp of drippings in the pan.
- 2
Add the diced 1 bell pepper and 1 zucchini to the hot drippings. Cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
- 3
Return the bacon to the skillet and stir to combine. Season with the 0.5 tsp salt and 0.25 tsp black pepper.
- 4
Make 4 wells in the vegetable mixture and crack 1 egg into each well. Cover and cook until the whites are set but yolks are still runny, about 4 minutes.
- 5
Serve hot, straight from the skillet.
Tools you’ll need
- large skillet
- slotted spoon
- knife
- cutting board
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