Baked Eggs & Bacon

Name: Baked Eggs & Bacon
Prep time: 5min
Cook time: 25min
Yield: 4 Servings
Cuisine: British
Ingredients: 1 onion, roughly chopped; 1 red pepper, roughly chopped; 8 rashers unsmoked streaky bacon, cut into 2cm pieces; 1 tbsp rapeseed oil; ½ tsp garlic purée; 200ml Badger Tangle Foot Ale, or similar; 400g can chopped tomatoes; ½ tsp chilli flakes; ½ tbsp sugar; 4 free range eggs; 50g mature Cheddar cheese, grated; 4 flour tortillas, warmed

preparation 5min
cook time 25min
Serves 4

Ingredients Method

1 onion, roughly chopped
1 red pepper, roughly chopped
8 rashers unsmoked streaky bacon, cut into 2cm pieces
1 tbsp rapeseed oil
½ tsp garlic purée
200ml Badger Tangle Foot Ale, or similar
400g can chopped tomatoes
½ tsp chilli flakes
½ tbsp sugar
4 free range eggs
50g mature Cheddar cheese, grated
4 flour tortillas, warmed

In a frying pan cook the onion, peppers and bacon in the oil until golden. Add in the garlic, ale, canned tomatoes, chilli flakes and sugar and cook for a further 15 minutes until quite thick.

Make four wells in the tomato sauce and crack an egg into each well, sprinkle over the cheese and cook with a lid on for 4-5 minutes until the eggs are just cooked. Season and serve on warmed tortillas.

Ingredients

1 onion, roughly chopped

1 red pepper, roughly chopped

8 rashers unsmoked streaky bacon, cut into 2cm pieces

1 tbsp rapeseed oil

½ tsp garlic purée

200ml Badger Tangle Foot Ale, or similar

400g can chopped tomatoes

½ tsp chilli flakes

½ tbsp sugar

4 free range eggs

50g mature Cheddar cheese, grated

4 flour tortillas, warmed

Method

In a frying pan cook the onion, peppers and bacon in the oil until golden. Add in the garlic, ale, canned tomatoes, chilli flakes and sugar and cook for a further 15 minutes until quite thick.