Potatoes, Pancetta & Eggs

Ingredients

• 1 russet potato, cubed
• 1 sweet potato, cubed
• ¾ tsp Amoretti® Natural Bloody Mary Seasoning Extract Powder W.S., divided
• 2 tbsp butter
• 1 tbsp olive oil
• ½ medium onion, chopped
• 1 – 4 oz package cubed pancetta
• 2 tsp garlic paste
• 1 tsp paprika
• salt and pepper, to taste
• 1 tbsp flat leaf parsley, diced
• 1 cup water
• 4 eggs
• 3 tbsp four cheese blend (Provolone, Asiago, Parmesan and Romano)

Directions

1. Preheat oven to 350°F.
2. Toss chopped potatoes with ¼ t Bloody Mary Seasoning Powder and set aside.
3. In a cast iron or oven-proof skillet, melt butter and olive oil.
4. Add chopped onion and sauté for 2-3 minutes.
5. Add pancetta and sauté for 5-8 minutes.
6. Add garlic paste and sauté for 2 minutes.
7. Remove from pan.
8. In same skillet, sauté potatoes, salt and pepper, ¼ t Bloody Mary Seasoning Powder, parsley, and paprika.
9. Cook until almost soft, 15 – 20 minutes, adding water as needed to keep them from sticking.
10. Once potatoes are almost soft, add onion and pancetta mixture and stir to combine. Cook 2-3 minutes.
11. Make four indents into the mixture and crack one egg into each one.
12. Sprinkle cheese and ¼ t Bloody Mary Seasoning Powder over the top, avoiding the yolks.
13. Bake for 10 minutes, until the egg whites are cooked but yolks remain soft.