Poached Eggs with Italian Chilli Tomatoes

Cook Time 30 minutes

Serves 4

Ingredients

1 tsp extra virgin olive oil

2 rashers of bacon, chopped

1 punnet of tomatoes

Salt, to taste

1–2 tbsp white vinegar 

4 very fresh eggs

To Serve

1 tsp Italian chilli, to drizzle

Dill, to garnish 

Focaccia, to serve

Method

Heat oil in a pan and fry the bacon until almost crisp. Then, add the tomatoes and cook until blistered and breaking down. Season with salt.

Bring a medium pot of water to a gentle simmer. You want tiny bubbles, not a rolling boil. Add the vinegar. Crack each egg into a small ramekin or cup. Stir the water to create a gentle whirlpool. Slide the egg into the centre of the whirlpool. Cook for 3–4 minutes. Drain on a paper towel and season with salt.

Spoon the tomatoes onto a plate, top with the eggs, and drizzle with chilli. 

Garnish with dill and serve with focaccia.