Tangle Foot Baked Eggs Recipe

When surviving in the wild (well…a bell tent) you have to get creative with your meals, and these eggs are a real cracker. Try your hand at this one-pan wonder, and serve your campmates a simple and delicious feast that’s a winner for breakfast, lunch or dinner.

What you’ll need:

1 red pepper, roughly chopped
8 rashers unsmoked streaky bacon, cut into 2cm pieces
1 tbsp olive oil
1/2 tsp garlic puree
200ml Tangle Foot
400g can chopped tomatoes
¼ tsp chilli flakes
½ tbsp sugar
4 eggs
50g mature cheddar cheese, grated
4 flour tortillas, warmed
Tangle Foot, to serve

How to make it:

1. In a frying pan, cook the onion, peppers and bacon in the oil until golden.

2. Add in the garlic, Tangle Foot, canned tomatoes, chilli flakes and sugar and cook for a further 15 minutes until quite thick.

3. Make four wells in the tomato sauce and crack an egg into each well, sprinkle over the cheese and cook with a lid on for 4 – 5 minutes until the eggs are just cooked.

4. Season and serve on warmed tortillas with Tangle Foot.

Tip: Great as a brunch or evening supper. Sprinkle over some chopped coriander and more chilli flakes for more punch.