Yes, even these humble potato puffs from your childhood get their own day! Whip up this meal for a comforting breakfast on those cold winter mornings or a fun riff on breakfast for dinner.
1 green bell pepper
1/2 cup roasted red peppers
1/2 (32 oz) pkg frozen tater tots
1/2 cup diced onion
2 tbsp olive oil
2 tsp chili powder
1/4 cup fresh parsley
4 large eggs
Preheat oven to 425°F. Seed and thinly slice the green bell pepper. Pat the roasted red peppers dry and thinly slice.
In a large bowl, toss the tater tots with the peppers, onion, oil, chili powder, and salt. Arrange in a single layer on two large baking sheets. Bake 25 min., until tater tots are golden brown and veggies are tender, switching pans halfway through.
Meanwhile, chop the parsley. Fill a deep 12-inch skillet with an inch of water. Heat to a gentle simmer on high. Reduce heat to medium-low. Gently crack the eggs, one at a time, into the simmering water and cook 3 min., until whites are set, stirring gently to keep egg whites from spreading. With a slotted spoon, remove the eggs from the water and blot on a paper towel.
Divide tater tots among 4 plates and top each with an egg. Season eggs with salt and pepper. Garnish with parsley.