I came up with this dish because I don't have a lot of time in general, and my wife hates washing dishes as much as I do. When designing my line of pots and pans a few years ago, I wanted to create a skillet that could do everything; this all-in-one breakfast recipe is the perfect go-to dish. Not only is it easy to make and beautiful to serve straight from the pan, it minimizes the mess you'll have to clean up later.
Fill a 10-inch skillet with water; add the salt (use just enough so the water tastes like the ocean), and bring to a boil over medium-high. Add the potatoes, and cook until tender when pierced with a fork, 8 to 10 minutes. Drain. Wipe the skillet clean.
Heat the oil in the skillet over medium-high. Return the potatoes to the skillet, and cook until browned, 8 to 10 minutes. Stir in the onion, and cook, stirring occasionally, until they are slightly browned, about 4 minutes. Add the tomatoes, salami, and chopped Brown Sugar-Black Pepper Bacon, the pinch of black pepper, and I encourage you to add a small amount of chili flakes for that sweet heat. Then cook for 2 more minutes.
Reduce the heat to low, and make 6 nests out of the potato mixture. Break 1 egg into the center of each nest. Sprinkle the eggs with the desired amount of salt and pepper. Push the potato mixture around the eggs, and let cook until the eggs are set, about 2 minutes. (Don't stress if you break a yolk! Let the eggs start to set for about 2 minutes — if you can begin to move them and they're attaching to the potatoes, that's a good sign.)
Sprinkle the parsley over the top. Remove the skillet from the heat, cover with a lid, and let sit for 4 minutes. Before serving, carefully drain off some of the oil by tipping the pan to the side; blot the top of the dish with a paper towel. Serve family style, in the pan, with the toast or tortillas.