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Baked Bacon & Eggs
SERVES: 4
Ingredients:
2 tbsps extra virgin olive oil
1 red onion, finely chopped
½ green capsicum, finely diced
200g bacon rashers or speck, diced
¼ cup parsley or oregano leaves, finely chopped, plus a few extra as a garnish
500g cherry tomatoes, chopped
Pinch of sugar
½ tsp sea salt flakes
¼ tsp ground cinnamon
Few dashes freshly ground black pepper
8 free range or organic eggs
Directions:
Preheat the oven to 170˚C.
Place the oil in a medium sized frypan and heat over a medium–high heat. Add the onion, capsicum and bacon or speck and saute for a few minutes or until the onion becomes translucent. Add the herbs and saute for a further minute.
Add the cherry tomatoes, sugar, salt, pepper and cinnamon and stir to further crush the tomatoes. Add a little water and allow the mixture to come to a boil. Turn the heat down and allow the salsa to bubble away for a few minutes or until it is lovely and thick.
Carefully divide the salsa into four small but wide ovenproof dishes. Make two little wells in each of the ovenproof dishes and carefully crack the eggs into a bowl, one at a time, and slowly slide the eggs into the wells. Pop in the oven and bake for 8–9 minutes or until the egg white has just set.
Serve immediately, piping hot, accompanied by crusty bread.