1. Cook bacon in a large skillet over medium heat until crispy and fat is rendered, about 10 minutes. Transfer bacon to a paper towel-lined plate to drain, then crumble and set aside.

2. Pour off all but about 1 tablespoon fat from skillet, then add onions and pepper and cook over medium-low, stirring frequently, until vegetables are softened, about 10 minutes, adjusting heat as needed to prevent browning. Meanwhile, beat eggs in a medium heatproof bowl and set aside.

3. Add tomatoes to skillet, season with salt and pepper, and bring to a simmer, stirring occasionally. Gradually stir about 1/4 cup hot tomato mixture into beaten eggs until well combined, then slowly stir egg mixture back into skillet. Cook, stirring constantly, until mixture is slightly thickened and hot throughout, about 5 minutes (do not bring to a boil); season with salt and pepper to taste.

4. Spoon mixture over buttered toast, sprinkle with bacon, and serve.

Source: Hannaford fresh Magazine, January-February 2023