Baked Eggs & Bacon

5min prep, 25min cook

Serves 4

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.

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.