Baked egg with spicy tomato, bacon and onion
½ medium, finely chopped
1 slice(s), fat trimmed, thinly sliced
¼ tsp, (smoked)
4 small, (baby roma vine-ripened, chopped)
1 slice(s), (35g), toasted
- Preheat oven to 200°C or 180°C fan-forced. Heat oil in a small frying pan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until browned. Add paprika and oregano and cook for 30 seconds or until fragrant.
- Stir in vinegar, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Transfer tomato mixture to a ¾-cup (185ml) capacity ovenproof dish. Using a large spoon, make an indentation in the tomato mixture. Gently break egg into indentation. Bake for 10 minutes or until egg white is set and yolk remains soft. Sprinkle with freshly ground black pepper and serve with toast.