I recently purchased a chilli plant for my window ledge. It is absolutely covered in fruits, I only hope that I can keep it alive long enough to take full advantage. (House plants and I don’t have a great history of success.)
This constant supply of fresh and fairly hot chillies has triggered a craving for one of my favourite breakfast options. Simple but rewarding this dish deserves only the best of ingredients so I popped out to buy Yorkshire free range eggs and outdoor bred, British bacon from my local butchers and grabbed the frying pan.
Middle bacon with spicy eggs and tomatoes.
Fry two slice of middle bacon and set aside to drain. Throw 6 or 7 cherry tomatoes into the pan and cook over a low heat whilst preparing the eggs.
For the spicy eggs
When the tomatoes are just cooked, remove from the pan and set aside. Fry the chilli pepper for 1-2 minutes then pour in the beaten and seasoned eggs. Stir as for scrambled eggs. Fold in the coriander just before they reach your chosen consistency and remove from the heat.
Plate up the eggs, bacon and tomatoes and enjoy with a big mug of coffee.