Eggs with Bacon and Salsa

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, April 2008).

Prep: 5 min   Cook: 20 min   Serves: 4


  1. 4 thick slices bread
  2. ¼ cup olive oil
  3. 4 eggs
  4. 1 tsp olive oil, extra
  5. 8 slices lean bacon
  6. 400g can tomatoes, diced
  7. ½ tsp chilli powder
  8. baby spinach or rocket leaves to serve


  1. Using an 8 cm cookie cutter, cut bread into rounds. Using a smaller 4 or 5 cm cookie cutter, cut centres from bread rounds.
  2. Heat oil in a non-stick frying pan over medium heat. Add bread and flatten slightly. Cook till golden.
  3. Flip bread and break one egg into each hole. Cook till egg white is set and the bread is golden.
  4. Meanwhile, heat extra oil in another clean pan over high heat. Cook bacon slices for 3 – 5 or till crisp.
  5. In a small saucepan, combine tomatoes and chilli powder. Stir over low heat for 4 – 5 min or till heated through.
  6. Season to taste. Serve eggs with bacon, tomato salsa and spinach or rocket leaves.