Fred's eggy bean one-pan breakfast with bacon

Blokes dig this breakfast recipe! It’s one hell of a hangover cure, especially with sensational slabs of crispy, thick-cut bacon. Serve with toasted sourdough and your favourite hot sauce. Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe was first published in Taste magazine.
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  • 4 thick slices dry-cured bacon (see recipe tip)
  • olive oil, for cooking and drizzling
  • 1 red onion, thinly sliced
  • 2 clove garlic, finely chopped
  • 400 gram can chickpeas, drained
  • 400 gram can peeled whole tomatoes
  • 400 gram can cherry tomatoes
  • 3 tablespoon balsamic vinegar
  • 1/4 teaspoon chilli flakes
  • 1 cup green olives
  • 2 small dried chillies
  • 3-4 free-range eggs
  • small handful picked coriander leaves
  • toasted sourdough (omit for gluten free) and hot sauce, to serve


  • 1
    In a cast-iron or oven-proof frying pan, cook bacon rashers in a little olive oil until cooked and starting to crisp. Remove bacon and keep warm.
  • 2
    Add onion and garlic to the bacon fat and sweat them over medium heat until softened but not coloured.
  • 3
    Add chickpeas, cans of tomatoes, balsamic, chilli flakes, olives and whole chillies. Simmer for 5 minutes, stirring occasionally and crushing the larger tomatoes with a wooden spoon. Season with salt and pepper but be careful as the olives will add saltiness.
  • 4
    Preheat oven grill to medium-high. Make three or four hollows in the tomato mixture and crack in the eggs. Continue to simmer on the stove until the whites begin to whiten.
  • 5
    Finish cooking eggs under the grill for 1-2 minutes. Drizzle over a little olive oil, sprinkle with coriander and serve with toasted sourdough (unless eating gluten free) and hot sauce.


  • Serves 3-4. - This recipe used Vandy’s dry-cured bacon slab and cut thick rashers. It’s available on request from magills.co.nz

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