2cupsdiced red potatoesabout 4 potatoes *see notes for low carb/keto
6ozshrimppeeled (leave tails for presentation, if desired)
1/2medium yellow oniondiced
1/2cupgrape tomatoesquartered
4eggs
Sea salt and black pepper
1/2cuporganic grass-fed cheddar cheese or dairy free cheeseex: Treeline Aged Tree Nut Cheese
1small avocadochopped
1small handful chopped cilantro
3green onionsthinly sliced
Instructions
In a 10 or 12 inch cast iron skillet, cook chopped bacon over medium heat until crispy (about 10-15 mins). While bacon is cooking you can prep all of the other ingredients (dice the potatoes, etc.).
When the bacon is crispy, remove to a paper towel-lined plate to drain. Pour off all but 1 Tbsp of the bacon grease and save the rest for later in the recipe.
Add potatoes and onion and cook for about 10 mins or until golden brown and potatoes are cooked through, stirring occasionally. Remove potatoes and onions to a bowl.
Add in a little more bacon grease if needed and then add in shrimp and tomatoes. Cook shrimp for 45 seconds per side (1.5 minutes total) for medium-sized shrimp. Adjust cook time based on size of shrimp. Remove shrimp and tomatoes to a second bowl.
Reduce heat to medium-low, add in a little more grease if needed, then crack 4 eggs into the skillet (do not stir). Cook for 1 minute or until whites are almost set.
Spoon bacon, potatoes and onions, and shrimp and tomatoes around the eggs.
Taste and season with salt and pepper if needed. I usually don't add any salt to this recipe. Just a bit of freshly ground black pepper.
Sprinkle on cheese and turn off the burner. Let the skillet sit on the burner for about 1 minute.