Skillet Eggs & Potatoes

6 ounces - Bacon, chopped
1/2 cup - Onions, chopped
1/2 cup - Green peppers, chopped
Salt & pepper
1 teaspoon - Garlic, chopped
2 cups - Idaho potatoes, peeled, diced and blanched
1 cup - Tomatoes, peeled, seeded and chopped
4 ounces - Cheddar cheese
8 large - Eggs

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 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.

Yield: 4 servings