Baked egg with spicy tomato, bacon & onion

Heat 1 tsp olive oil in a saucepan. Cook ½ small brown onion (finely chopped) and 2 slices bacon (finely chopped) until golden. Add ¼ tsp each of paprika and dried oregano and cook until fragrant. Stir in 1 tsp balsamic vinegar, 4 baby roma tomatoes (chopped) and ½ cup water. Simmer, uncovered, until tender. Place mixture in a small ovenproof dish and make a hollow in the centre. Crack 1 egg into hollow and cook to your liking in an oven preheated to 180°C or 160°C fan-forced. Season with pepper and serve with 1 x 35g slice wholemeal bread (toasted). Enjoy with a cup of tea.