Baked eggs with tomatoes and bacon

Dice tomatoes, place in a saucepan and season with sugar, mustard, salt and pepper. Simmer for 5 to 10 minutes, stirring from time to time (tomatoes should be mushy but not runny.)
Lightly oil 4-6 individual ovenproof dishes, each 10 cm in diameter, or use a shallow 20-22 cm diameter ovenproof dish.
Pour in a layer of tomatoes, make shallow indentations in top with the back of a tablespoon and carefully slide an egg into each.
Season lightly with extra salt and pepper, add a dab of butter to each and spoon over a little tomato cooking juices.
Bake, uncovered, at 180 ºC for 10-20 minutes, or until eggs have firmed to your liking. Serve immediately with fried bacon and hot toast.