SERVES: 3
TIME TO PLATE: 35 MINUTES
WHAT YOU NEED:
- 2 tbsp olive oil
- 2 rashers of bacon, diced
- 1 red or onion, chopped
- 1 small red chilli, chopped
- 1 medium red bell pepper, sliced
- 1 garlic clove, chopped
- 2-3 button mushrooms, sliced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander seed powder
- ½ dried or fresh oregano
- ½ teaspoon turmeric powder
- 1½ cups diced tomatoes, tinned or fresh
- 4-6 free-range eggs
- fresh parsley and/or coriander roughly chopped
HOW TO MAKE:
- In a deep fry pan, heat olive oil over medium-high heat cook bacon. until crispy, then remove to a bowl leaving the fat in the pan
- Sauté the onion, chilli and capsicum for 3-4 minutes, until slightly softened, add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Then add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
- Using a spoon, make small wells in the tomato mix and crack an egg into each
- Cover with the lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. You’re after a white translucent film over the egg yolks but only just.
- Serve the eggs in the cooking dish sprinkled with some fresh parsley and coriander.