4 slices Vogel’s Original Mixed Grain
½ a white onion
1 large clove of garlic
¼ tsp paprika
1 can of chopped tomatoes
2 slices of bacon
Extra toppings optional- coriander, hot sauce, Parmesan cheese
This recipe is great for brunches with family & friends and can easily be adapted for however many people. Get a bunch of ramekins and let everyone adapt their pots to suit them.
Preheat the oven to 200 degrees C and lightly grease two oven safe ramekins.
In a saucepan over medium-low heat, add 1 tbsp olive oil. Then add onions, 1/4 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown. Add garlic and cook for another 2-3 minutes. Cut up slices up bacon and fry alongside these ingredients until cooked, for about 5 minutes.
Add paprika and red pepper flake and stir. Then add tomatoes and another 1/4 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.
Taste the sauce at this point and adjust accordingly. Be creative! (a dash of Worcester sauce, a drop of Tabasco…)
Divide the sauce evenly between the ramekins. And top with one egg each.
Pop them in the pre-heated oven for 8-10 minutes. The whites should be cooked through but the yolk still soft.
Grab 4 slices of Vogel’s Original Mixed Grain and put it in the toaster whilst the pots are cooling slightly.
Top with fresh herbs and cheese and enjoy!
Use the leftover sauce for more toast adventures!