Smokey Bacon And Egg Bake With Red Peppers

cooking time
25 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 200g (7oz) Dry cured oak smoked thick cut back bacon rashers – about 6 rashers
  • 5ml (1tsp) Olive oil
  • 1  Red onion, finely chopped
  • 1 Garlic clove, crushed
  • 15-30ml (1-2tbsp) Smoked paprika
  • 400g (approx)  Can chopped tomatoes
  • 30ml (2tbsp) Tomato ketchup
  • 1 Red pepper, deseeded and cut into small pieces
  • 4 Eggs

Method

Preparation

Preheat oven to Gas Mark 6, 200°C, 400°F.

1

Leave 4 rashers of bacon whole and chop the remaining 2 into large pieces.

2

In a large pan heat the oil and add the chopped bacon, onion and garlic. Cook for 2-3 minutes until onion begins to soften. Add the remaining ingredients and bring to the boil and simmer for 5-10 minutes.

3

Pour into four individual shallow gratin dishes or one large dish. Take the whole rashers of bacon and curl into a rough circle and place on top of the mixture. 

4

Make a slight indent in the mixture, crack the eggs and place in the centre of each individual dish or evenly on the top of one large dish.

5

Place in the oven and bake for about 20 minutes until the eggs have set.

Serving Suggestions

Serve with chunks of crusty bread for dipping.