Breakfast Brunch Lunch

Smoky Bacon, Tomato & Egg Bake

5 prep, 25min cook

Serves 4

Ingredients

6 oak smoked thick cut bacon rashers

1 tsp rapeseed oil

1 red onion, peeled and finely chopped

1 garlic clove, peeled and crushed

2 tbsps smoked paprika

400g can chopped tomatoes

2 tbsps tomato ketchup

1 red pepper, deseeded and cut into small pieces

4 free-range eggs

Method

Preheat the oven to 200ºC/ 400ºF/Gas Mark 7. Leave 4 rashers of bacon whole and chop the remaining 2 into large pieces. In a large pan heat the oil and add the chopped bacon, onion and garlic. Cook for 2-3 minutes until the onion begins to soften.

Add the remaining ingredients, bring to the boil and simmer for 5-10 minutes. Pour the mixture 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.

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.

Place in the oven and bake for about 20 minutes until the eggs have set. Serve with chunks of crusty bread for dipping.