1 bunch flat-leaf parsley (3 ounces), stemmed and coarsely chopped
3 tablespoons water
3 tablespoons chopped shallots
1 teaspoon thyme leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3/4 pound lean slab bacon, cut crosswise into four 2-inch-long pieces
1 1/2 pounds Yukon Gold potatoes, cut into 2-inch chunks
8 large eggs
Preheat the oven to 400°. In a blender, puree the parsley, water, shallots, thyme and 2 tablespoons of the olive oil; season with salt and pepper.
In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil in the oven for 10 minutes. Add the bacon to the skillet and bake for 12 minutes, or until the fat is rendered and the bacon is slightly crisp. Transfer the bacon to a plate. Add the potatoes to the skillet and turn to coat them with the fat; season with salt and pepper. Bake the potatoes for 15 minutes, or until tender and lightly browned; transfer to the plate with the bacon.
Set the skillet over moderately low heat. Crack 4 of the eggs into the skillet and fry for 2 minutes per side, until the whites are set and the yolks are still runny (or until done to your liking). Transfer the eggs to 2 plates and repeat with the remaining 4 eggs. Spoon the bacon and potatoes alongside the eggs and dollop the parsley sauce on top. Serve at once.
The parsley sauce can be refrigerated overnight. Bring to room temperature before serving.
A soft, fruity and young Spanish Tempranillo will stand up to the salty bacon and contrast with the difficult-to-match eggs here.