Tomato and Bell Pepper Skillet with Egg and Bacon

Now sauté the finely chopped onions and bell pepper strips in the remaining bacon fat and briefly sauté with the tomato paste. Then add the diced canned tomatoes along with the finely chopped parsley. Season everything to taste with salt, pepper, and sugar. Bring briefly to a boil, then let everything simmer for 2–3 minutes.

Finely dice the onion. Wash and finely chop the parsley. Cut the bell peppers into bite-sized strips. Fry the bacon in a large skillet without any fat until really crispy, then remove from the pan.

Now crack the eggs into the tomato and bell pepper skillet. Do not stir the eggs; instead, cover with a lid and let them set over low heat for 8 minutes. Serve the tomato and bell pepper skillet with the set eggs and bacon.