olive or vegetable oil
2 cooking chorizo (Alcubilla brand available in Provenance)
1 red onion
A pinch dried chilli flakes
5g fresh thyme chopped
800g tinned tomatoes (2 tins of xx available at Provenance)
8 slices of smoked streaky bacon
4 tbsp maple syrup (available at provenance)
salt and pepper
Preheat the oven to 190C and a warming tray at 120C.
Finely dice the red onion. Put a large saucepan on a low heat and add a small amount of oil. Add the onion and cook on a low heat for 4-5mins until softened.
Dice your chorizo into small cubes and add to the pan, cook for 3-4 mins and allow all the oils to come out of the chorizo. Add the chilli flakes and chopped fresh thyme to the saucepan and stir. After 1 minute add the tinned tomatoes, season with salt and pepper and allow to simmer for 5-10 mins to allow all the flavours to marry.
Meanwhile put a frying pan on a medium high heat and add 1tsp of veg or olive oil. Fry the bacon in batches until you get colour on each side. Once finished add all the bacon back into the frying pan and add the maple syrup. Lower the heat and turning regularly, allow all the bacon to be coated in the syrup. When caramelised remove from the pan and keep in a warm oven.
In an ovenproof dish pour in the tomato sauce and make four wells with a spoon. Crack open the eggs and add to the dish, one for each well. Put the dish in the oven for 8-10 mins until eggs are fully cooked (give the dish a small shake to see if they are ready, you will want a slight wobble for runny yolks).
Garnish with some freshly picked thyme and serve with the maple bacon.