Fried potatoes with bacon, zucchini and fried eggs

Ingredients:

• 0.6 kg small potatoes, cut into 1 cm pieces.
• 4 thick slices bacon, chopped
• 1 sweet onion, chopped
• 200 g young zucchini, cut into 1 cm pieces.
• 4 large eggs
• 1 cup mixed cherry tomatoes, halved
• Chopped fresh parsley, for serving

Preparation:

1. In a 10-inch cast-iron skillet, cook the bacon over medium heat, stirring occasionally, until browned and crispy, 4 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate, discarding the fat in the skillet.
2. Add the potatoes to the skillet and season with 3/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until the potatoes are browned and tender, 8-12 minutes. Add the onion, season with salt, and continue cooking until the onion is browned and the potatoes are cooked through, 3-5 minutes.
3. Add the zucchini and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the fire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the well, cover the skillet, and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes.
4. Season the eggs with salt and black pepper; sprinkle with parsley before serving.
   
   Note
   
   You can cook this dish over a campfire or on the stovetop. If cooking over a campfire, follow the minimum cooking time specified in the instructions..