2 rashers of lean bacon.
2 fresh eggs.
1 slice of wholemeal bread (gluten-free for coeliac).
Some cherry tomatoes on the vine.
Bunch of fresh basil.
Handful of fresh oregano.
Splash of olive oil or chilli oil.
Half a teaspoon of cumin seeds.
Pinch of sugar or sweetener.
A few the flakes. (opt.)
Preheat the oven to 180°
Place the tomatoes still on the vine in a roasting dish and shred the basil and oregano over the top. (Wash the herbs in hot water to release some of the oils and flavours)
Scatter over the cumin seeds and season with black pepper. Drizzle over some oil and add the sugar.
Cook in the oven for around 20 minutes until sweet soft.
In the meantime dry fry the bacon to your liking in a good nonstick pan (I’m currently using the Regis stone copper pans which are really good nonstick)
Wipe out the oil from the pan and add two eggs and fry to your liking (again no oil needed, although I did read an article saying that eggs will not absorb oil so the choice is yours)
While the eggs are cooking toast the bread and sprinkle with chilli flakes.
Serve the eggs on toast with the tomatoes and bacon on the side.