Egg & Tomato Breakfast Dish

1. 1

   Heat a skillet on the stove top over medium heat. Add the slices of bacon and allow them to crisp up.

2. 2

   While the bacon is cooking, chop the tomatoes into small cubes.

3. 3

   Remove the bacon from the skillet and set aside to drain on paper towels.

4. 4

   Into the bacon grease in the skillet add the chopped onions and peppers. Allow this to fry until the onions are translucent. Add in the garlic to saute for 1 minute. Then add the tomatoes, salt and black pepper to season.

5. 5

   Stir and cover with a lid. Place the heat on medium-low to allow the tomatoes to cook slowly.

6. 6

   Crack your eggs into a small bowl. Season with salt, black pepper, paprika powder and half of the finely diced chives. Whisk thoroughly.

7. 7

   Once the juice from the tomatoes has cooked off, after around 6 minutes, add the eggs. Use your whisk and stir the egg and tomatoes mixture. The whisk will help to break up the eggs and allow them to be fluffy and grainy.

8. 8

   Scramble the eggs. Once the eggs are cooked and solidified, turn off the heat. Add the rest of the chives and serve hot with toast and the bacon.

9. 9

   If you like cheese on your eggs, add a sprinkle over your hot eggs. There yah go! One-pot breakfast dish!

* Per serving · 4 servings · Values may vary.