Vegetable pan with egg and bacon

Name: Vegetable pan with egg and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 big onion; 1 red and yellow pepper; 100 g Bacon; 4 Stem(s) flat leaf parsley; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp salt, pepper, sugar; 4 Eggs

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 big onion
1 red and yellow pepper
100 g Bacon
4 Stem(s) flat leaf parsley
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp salt, pepper, sugar
4 Eggs

Directions

1
Peel and finely chop the onion. Clean, wash and cut the bell peppers into strips. Fry bacon in a large pan without fat until crispy. In the meantime wash and chop the parsley. Take out the bacon.
2
Fry the onion and bell pepper in bacon fat. Sweat tomato paste with. Add tomatoes and parsley, season with salt, pepper and sugar. Bring to the boil and simmer for 2-3 minutes. Beat the eggs, add them to the tomato sauce and let them simmer covered at low heat for about 8 minutes. Serve with bacon. Bread tastes good with it.