Baked Eggs & Bacon

  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 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.
Try 3 Issues for only £6!