Eggs Baked With Peas And Bacon

• Extra virgin olive oil
• 1/1/2 ounces thick sliced bacon, cut into 1/2 inch batons
• 1/2 white spanish onin, finely diced
• 3 garlic cloves, thinly sliced
• 1 bay leaf, torn
• 1 pinch red chili flakes
• 3 tbsp finely chopped tomatoes
• 2 cups frozen petit peas
• Kosher salt
• 4 large eggs
• 1/4 cup parsley leaves
• Fresh lemon juice

1. Preheat oven to 350.
2. Heat a 4 qt flat saute pan over medium heat. Add just enough olive oil to coat the bottom, then add the bacon. Cook, stirring occasionally, until the fat is rendered and the bacon lightly browned, about 4 minutes. Transfer bacon to a dish.
3. Add the onion, garlic, bay leaf and chile flakes to the pan and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes and cook, stirring and scraping down the sides of the pan, for 4 minutes. The tomatoes should be sizzling steadily. Stir in the reserved bacon. Cook, stirring occasionally, until heated through, about 2 minutes. Stir in the peas and season to taste.
4. Make 4 nests for the eggs, spacing a few inches apart. Carefully break an egg into each nest, making sure it is flush with pea mixture.
5. Transfer to the oven and bake until the egg whites are set but yolks are still runny, about 8 minutes.
6. Top with parsley and season with lemon juice. Serve immediately.

extra virgin olive oil, bacon, white spanish onin, garlic, bay leaf, red chili flakes, tomatoes, kosher salt, eggs, parsley, lemon juice

Taken from www.epicurious.com/recipes/member/views/eggs-baked-with-peas-and-bacon-52279401 (may not work)