Hearty Texas Stoner

Ingredients for 2 servings:

• 400 g potatoes (sweet potatoes also work well)
• 1 tbsp paprika powder
• 2 tbsp pepper, preferably freshly ground
• 1 tsp salt
• 2 tbsp olive oil
• 1 pack of bacon (long slices, for braiding)
• 1 large onion(s)
• 4 eggs
• 1 bottle of ketchup
• 1 bottle of sauce (Sriracha sauce – Tabasco if necessary)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 200°C. For the potato marinade, mix paprika, salt, olive oil, and a tablespoon of pepper in a bowl. Wash/brush the potatoes thoroughly and cut into bite-sized pieces, then toss well with the marinade. Spread the marinated potatoes evenly on a baking sheet. Place the bacon on the potatoes so that it resembles a braid (see picture). Sprinkle the remaining pepper over the bacon. Place the whole thing in the oven for 30 minutes. Dice the onion. Beat the four eggs with a fork in a bowl. Remove the sheet from the oven (careful, it’s hot, leave the oven on). Spread the onions over the crispy bacon, then scatter the eggs evenly over the top. Bake everything for another 15 minutes. If you like, garnish the whole thing with ketchup and hot sauce of your choice. You can also place the bottles on the table as they are and everyone helps themselves.