Eggs with Bacon and Tomatoes

Step 1

Cook the 4 bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a plate, leaving the rendered fat in the pan.

Step 2

Slice the 2 tomatoes into 1/2-inch rounds. Add them to the hot skillet with the bacon fat and cook until softened and lightly browned, about 2-3 minutes per side.

Step 3

Return the bacon to the skillet, breaking it into pieces. Arrange the tomatoes and bacon evenly in the pan.

Step 4

Crack the 4 eggs directly into the skillet, spacing them apart. Season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Step 5

Cover and cook until the egg whites are set but yolks are still runny, about 3-4 minutes. If you prefer firmer yolks, cook 1-2 minutes longer.

Step 6

Serve immediately straight from the skillet, with toast if desired.