Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Carrot & cucumber matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 3

Bacon: Line a baking tray with tin foil and coat with a little olive oil. Place the bacon on the tray (no overlapping) and drizzle with a little more olive oil (optional). Roast for 10 minutes until golden and crispy.

Step 4

Tomato relish: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Add the Rojo Spice Mix and garlic and sauté for another 30 seconds before adding the bell pepper, tomatoes and water (1 cup for 4; ½ cup for 2). Season with salt and pepper and let it simmer (gently boil) for 7-9 minutes until the tomatoes have softened and the sauce has thickened to a relish.

Step 5

Ciabatta: Bake for 5-10 minutes in the oven until warm and crusty. Remove, allow to cool and slice in half.

Step 6

Fried eggs: Place a non-stick pan on medium-high heat and add a little knob of butter. When hot, break the eggs into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow) is still runny. Season with salt and pepper to taste.

Step 7

Serve the bottom half of the ciabatta topped with bacon, the fried egg and tomato relish. Top with the other half of the roll and serve the carrot and cucumber matchsticks on the side.