Huevos con Salsa de Tomate

Peel and cut potatoes into 1-inch cubes, then boil in salted water until tender but not falling apart, approximately 12-15 minutes.

Dice the bacon into small pieces and cook in a large skillet over medium heat until the fat renders and the bacon begins to crisp, about 5-7 minutes.

Dice the onion (celolla) finely and add to the bacon, stirring frequently until the onion becomes translucent, about 3-4 minutes.

Add the cooked potatoes to the bacon and onion mixture, stirring gently to combine without breaking the potatoes.

Stir in the tomato sauce (salsa de tomate), and season with salt to taste, then simmer gently for 5 minutes to allow flavors to meld.

Create small wells in the potato mixture and crack the eggs directly into these wells, spacing them evenly across the skillet.

Cover the skillet with a lid and cook over medium heat for 8-10 minutes, until the egg whites are set but the yolks remain slightly runny, checking doneness by gently touching an egg white.

Serve directly from the skillet, ensuring each portion contains potato, bacon, tomato sauce, and one egg.