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
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.