Cheesy Egg-In-A-Hole

In a large bowl, toss potatoes with chopped rosemary, a drizzle of oil, a big pinch of salt, and pepper. Arrange potatoes on one side of a baking sheet and roast on top rack for 15 minutes (you’ll add more to the sheet then). (For 4, spread potatoes out across entire sheet.)

Dice tomato into ½-inch pieces. Chop bacon into bite-size pieces. Heat a drizzle of oil in a large pan over medium-high heat. Add bacon and cook, stirring occasionally, until crispy, 5-7 minutes (lower heat if bacon begins to brown too quickly!). Reduce heat to medium; add tomato, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Stir in 1 TBSP water (2 TBSP for 4); cook, stirring occasionally, until mixture is thickened and jammy, 7-10 minutes. (Add a splash of water if tomato begins to brown too quickly.) Cover to keep warm.

Using a small cup or biscuit cutter, cut a circle from the center of each bread slice. Once the potatoes have roasted 20 minutes, remove sheet from oven. (For 4 servings, leave potatoes roasting and assemble eggs-in-a-hole on a second sheet; bake on middle rack.) Lightly oil empty side of sheet; arrange bread slices and bread rounds on sheet. Crack one egg into the hole of each bread slice (it’s OK if egg whites spill out from under slices); season generously with salt and pepper. Return sheet to top rack; bake until eggs are beginning to set, 4-6 minutes. Carefully top eggs-in-a-hole with cheese; continue to bake until eggs are cooked to desired doneness and cheese melts, 3-5 minutes more.