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6 slices turkey bacon
1 tsp Extra-virgin olive oil (EVOO)
½ yellow onion, chopped
4-6 large eggs
1 cup sharp cheddar cheese, grated (or shredded)
2 sliced scallions, for garnish
2 (14.5-oz) cans Hunts Fire Roasted Diced tomatoes
1 tbsp tomato paste
1 tbsp each of onion and garlic powder
1 tsp ancho chili powder
1 garlic clove, chopped
S+P, to taste
Preheat oven to 400°F.
Heat large pan over medium-high heat and cook turkey bacon until crisp. Set aside. Add EVOO and yellow onion to pan and season with salt and pepper. Cook for 5 minutes then add the chopped garlic. Cook for two more minutes until garlic is fragrant. Stir tomato paste into the onion and garlic mixture then add the onion powder, garlic powder, and ancho chili powder. Cook for two additional minutes, constantly stirring mixture. Add the fire roasted tomatoes to the sauce base, making sure to scrape off all the flavor bits from the bottom of the pan (making great use of that wooden spoon!) Salt and pepper to taste. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Roughly chop turkey bacon slices. After the tomato sauce has simmered for 10 minutes, stir bacon pieces into the sauce.
Create wells in the tomato sauce for the eggs. Be sure to keep a layer of sauce in between the bottom of the pan and the eggs to ensure that the eggs do not overcook.* Break eggs into the sauce-wells. If your pan is large enough, you will have room for at least 6 eggs.
Bake for 8 minutes. Remove pan from oven and sprinkle on cheddar cheese. Return to oven for an additional 2 to 4 minutes. Keep an eye on your eggs during this time to ensure that they do not overcook! You will want to remove the dish from the oven as soon as the egg whites have set. Runny yolky yolks are the happiest yolks.
Finish with salt and pepper and garnish with sliced scallions. Serve with olive oil brushed and toasted baguette slices.
*If the eggs touch the bottom of the pan while in the oven the yolks will harden more quickly – to my misfortune, I learned this one the hard way