olive or avocado oil
2 medium skin-on potatoes, cubed
1 onion, roughly chopped
2 cloves garlic, crushed
5 rashers streaky or back bacon, chopped
handful cherry tomatoes
10 button mushrooms, roughly chopped
2 sprigs fresh thyme, leaves only
4 large eggs
- Heat a little olive or avo oil in a large non-stick frying pan. Add the potatoes, onion and garlic and fry over a medium heat for about 5 minutes. Add the bacon and fry, stirring often, until the bacon is cooked and the potatoes begin to soften.
- Add the tomatoes and mushrooms, simmering until the mushrooms are soft and the tomatoes begin to break down. Add the thyme and season.
- Use the back of a spoon to make 4 small wells in the mixture. Carefully crack an egg into each one. Cover the pan with a lid and leave to cook until the eggs are as runny or as hard as you like. Serve with plenty of toast.