Start by heating a heavy-based pan on the stove.Add a splash of olive oil, the bacon and onion. Fry until bacon is crispy and onion golden. Add the chilli and cherry tomatoes; fry for another minute.Now add the tinned tomatoes, balsamic vinegar, sugar/xylitol and season with salt and pepper. Let this cook for about 7/8 minutes to cook out the tomatoes.Now, add the yoghurt and stir to combine. Then create a well with a spoon and one by one, add and egg into each little well. It’s fine if they don’t submerge and the egg white spreads a bit.Now put a lid on the pan, and leave for 4 minutes. Lift the lid and check if they are cooked – the yolk should be soft but the white cooked through.Remove from heat, sprinkle cheese and coriander on top and serve straight out the pan, rustic-style.You can enjoy it on it’s own, or with some guacamole.Recipe reprinted with permission of Tuck In. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.