Moroccan tomato and bacon baked eggs

It's been a long time since I posted something now. I got a new job so I haven't had that much time to cook a lot of food and we've had a few busy weekends this past month. Now we're getting in to the season when there's a lot of rain and cold weather so there's probably going to be more time for us to cook some new delicious recipes. I tried something new today which is perfect for a rainy weekend morning when you have some extra time to cook breakfast. Found this recipe on eatdrinkpaleo.com.au.

Ingredients

serves 2

4 free range eggs

1 small red chili, chopped

1 medium red capsicum, chopped

1/2 red onion, chopped

1 garlic clove, chopped

2 slices of bacon

1 1/2 tsp Moroccan spice mix (paprika, cumin, coriander seeds, cayenne pepper, oregano etc)

1 cup tomato passata

2 tbs butter

1 tbsp olive oil

Fresh coriander, roughly chopped

1/2 tsp salt

We used a stainless steel small frying pan with a lid to make our baked eggs.

Brown off the bacon in a non-stick frying pan. When bacon is nice and crispy, drain it on a paper towel and dice up.

Saute onion, capsicum and chili in a the stainless steel pan with 2 tablespoons of butter for 3-4 minutes on medium heat. Sprinkle with a pinch of salt and pepper.

Add garlic and spices to the pan and stir through for half a minute. Add bacon and tomatoes, stir and cover with the lid. Cook on low heat for 12-15 minutes, giving it a stir a few times.

Using a spoon, make four wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with the lid and cook on low heat until the egg whites settle and firm but the egg yolks stay soft. This took a bit longer than I expected (approx 10-15 minutes) and we still got some raw egg white and the egg yolks were slightly harder than expected. I think we might have to try this recipe more times in order to master it fully.

Try it! It's delicious!