Smokey Bacon And Egg Bake With Red Peppers Smokey Bacon And Egg Bake With Red Peppers

Smokey Bacon And Egg Bake With Red Peppers

Cooking Time

cooking time
25 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 200g dry cured oak smoked thick cut back bacon rashers – about 6 rashers, 4 left whole, 2 cut into large pieces
  • 1 teaspoon olive oil
  • 1  red onion, finely chopped
  • 1 garlic clove, peeled and crushed
  • 1-2 tablespoons smoked paprika
  • 1x 400g can chopped tomatoes
  • 2 tablespoons tomato ketchup
  • 1 red pepper, deseeded and cut into small pieces
  • 4 eggs

Method

1

Preheat the oven to Gas Mark 6, 200°C, 180°C Fan.

2

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

3

Pour into four individual ovenproof shallow gratin dishes or one large ovenproof 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 a large ovrenproof dish.

5

Bake for about 20 minutes until the eggs have set.

6

Serve with chunks of crusty bread.