Ingredients
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1 green bell pepper
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1/2 cup roasted red peppers
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1/2 (32 oz) pkg frozen tater tots
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1/2 cup diced onion
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2 tbsp olive oil
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2 tsp chili powder
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1/4 cup fresh parsley
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4 large eggs
Steps
1
Preheat oven to 425°F. Seed and thinly slice the green bell pepper. Pat the roasted red peppers dry and thinly slice.
2
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.
3
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.
4
Divide tater tots among 4 plates and top each with an egg. Season eggs with salt and pepper. Garnish with parsley.
