The full-house brunch


Ingredients 10
Servings 4
Time

Ingredients

  • 60
    ml
    oil
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 2
    tomatoes, peeled and chopped
  • 1
    green pepper, chopped
  • salt and cayenne pepper to taste
  • 250
    g
    rindless bacon
  • 4
    eggs
  • 1
    large focaccia bread
  • bean sprouts
 

Method

 
Heat half the oil, sauté onions, and garlic until transparent. Add green pepper and tomatoes. Season and cook for 5 minutes, or until sauce has thickened. Keep warm. In a small frying pan, fry bacon until crisp. Set aside and keep warm. Cut focaccia into quarters and place on serving plates. Spoon tomato gravy on each plate and cover with bacon. Heat remaining oil and fry eggs one at a time. Place eggs on bacon and garnish with bean sprouts. Serve immediately.
 

Read more on: pork  |  shallow-fry
 

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