4 rashers smoked back bacon, roughly chopped into large chunks
1 medium potato, baked and roughly chopped
1 (400g) tin chopped tomatoes
salt and black pepper, to taste
2 free range eggs
4 to 6 red peppers from jar, left whole
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Method Prep:10min › Cook:15min › Ready in:25min
Pre-heat the oven to 190 C / Gas 5.
In a frying pan add a little bit of oil, heat then add the bacon pieces. Stir well and cook through. Add the potato and tomatoes and mix well together. Continue to warm through, stirring until hot. Add seasoning to taste.
Divide mixture between two ovenproof dishes. Make a well in the centre of each dish and gently crack the egg into each well. Place the peppers around the top of the mixture, slightly pushing down.
Place the dishes onto a baking tray and cook in the oven until eggs cooked through, 10 to 12 minutes.
Meanwhile slice 2 to 3 rounds of bread and pan fry in olive oil until crispy (optional).