simply cooking with Supabarn


Our cooking show features delicious shoppable recipes, quick fire home made meals for the family and fun food facts that everyone can enjoy featuring our amazingly talented home cook Helen from Mumma's Country KitchenStay tuned for weekly episode updates on our social media & website! Our cooking playlist on YouTube here.

Bacon & Eggs


A classic with a twist! Here is Helen's Shakshuka style baked bacon and eggs.

Ingredients

  • 8 free range or organic eggs
  • 200g bacon, diced
  • 500g cherry tomatoes, chopped
  • 1 red onion, finely chopped
  • 1/2 green capsicum, finely diced
  • 1/4 cup parsley or oregano leaves, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt flakes
  • Few dashes of freshly ground black pepper
  • 2 teaspoons extran virgin olive oil
  • Pinch of sugar

Method

1. Preheat the oven to 170 degrees celsius

2. Place the oil in a medium sized frypan and heat over a medium-high heat. Add the onion, capsicum and bacon and saute until the onion becomes translucent. Add the herbs and saute for a further minute.

3. Add the cherry tomatoes, sugar, salt, pepper and cinnamon and stir to further crush the tomatoes. Add a little water and allow the mixture to come to a boil. Turn the heat down and allow the salsa to bubble away for a few minutes until thick.

4. Carefully divide the salsa into four small ovenproof dishes. Make two wells in each of the dishes and carefully crack the eggs into a bowl, one at a time, and slowly slide the eggs into the wells. Bake for 8-9 minutes or until the egg white has set.

5. Serve immediately, accompanied by crusty bread.


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