Smokey bacon and egg bake


    200g dry-cured oak-smoked thick-cut back bacon rashers

    1 tsp olive oil

    1 red onion (finely chopped)

    1 garlic clove (crushed)

    1-2 tbsp smoked paprika

    1 x 400g can chopped tomatoes

    2 tbsp tomato ketchup

    1 red pepper (deseeded, cut into small pieces)

    4 eggs

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Main serves 4

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Preheat oven to Gas Mark 6, 200C/400F/gas mark 6. 


Leave 4 rashers of bacon whole and chop the remaining 2 into large pieces.


In a large pan heat the oil and add the chopped bacon, onion and garlic. Cook for 2-3 minutes until onion begins to soften. Then add the paprika, tinned tomatoes, ketchup and pepper, and bring to the boil. Simmer for 5-10 minutes.


Pour into four individual shallow gratin dishes or one large dish. Take the whole rashers of bacon and curl into a rough circle and place on top of the mixture. Make a slight indent in the mixture, crack the eggs and place in the centre of each individual dish or evenly on the top of one large dish. Place in the oven and bake for about 20 minutes until the eggs have set.


Recipe courtesy of Love Pork

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