6 ounces bacon, chopped
                           1/2 cup chopped onions
                        1/2 cup chopped green peppers
                        Salt freshly ground black pepper
                          1 teaspoon chopped garlic
               2 cups small diced Idaho potatoes, peeled and blanched
                 1 cup fresh tomatoes, peeled, seeded and chopped
                           4 ounces Cheddar cheese
                                8 large eggs

 In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes.
  Add the onions and peppers. Season with salt and freshly ground black pepper. Add the
 garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes
  with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover
 and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into
                 pie-shaped pieces. Serve with hot French bread.

                              Yield: 4 servings