In a hot dry non-stick frying pan, fry the bacon on each side until starting to crisp and cooked through, this will take approximately 5 minutes. Transfer onto a side plate till later.
In the same frying pan add the sunflower oil then over a medium heat cook the shallot, garlic, ginger and chilli for 3-4 minutes until soft.
Add the dry spices, salt and pepper and stir through the vegetables for 1 minute. Now add in the chopped tomato and fresh coriander leaf and continue to stir for a further 2 minutes.
Meanwhile cut up the slightly cooled bacon into bite-sized pieces and add it to the tomato mixture and take off the heat. Spoon the mixture into an oven proof dish and add the spoonful of natural yoghurt on top.
Take a deep-sided oven proof tray and half fill it with boiling water. Place the oven proof dish into the tray and make two small dips in the yoghurt, take care to break an egg into each of the dips, you don't want the yolk touching the side of the dish.
Gently place the tray into the oven and bake the eggs for 15 minutes at 160CFan. The eggs are ready when the white is cooked and the yolk is just set. However if you want a firmer set yolk then cook for closer to 18-20 minutes.
Remove from the oven, garnish with some fresh chopped coriander and some sliced red chilli (optional) and serve immediately.
This recipe is for one person but can be easily multiplied depending on the amount of people you are serving.We have added one chilli, however feel free to alter to your own taste.
Amount Per Serving
Calories 341Calories from Fat 216
% Daily Value*
Saturated Fat 5g31%
Trans Fat 1g
Vitamin A 2079IU42%
Vitamin C 96mg116%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •