For 4 people (or 2 hungry ones) you will need
2 medium potatoes
4 rashers of bacon, chopped into 2 cm bits
I medium onion, shopped small
1 tsp butter
1 tbs olive oil
2 good-sized tomatoes quartered (or 8 cherry tomatoes)
1 cup of grated cheese (strong cheddar is good)
You need a small pot and a good-sized pan with a lid
Set the small pot with enough water to cover the potatoes on to boil. Chop the potatoes into small cubes and drop into boiling water. Bring the water back to the boil, salt, turn down and cook, covered, for ten minutes
Meanwhile, chop the bacon and onion. Melt the butter in the oil, then brown the bacon and onion over a moderate heat. Add the drained potatoes and stir until potatoes take on some colour from the pan. Add a little oil if they stick too much. Add the tomatoes, cover, and cook for five minutes on low.
Break the eggs into a bowl and stir gently to break the yolks. DonŐt beat! Add the eggs to the pan, tipping the pan to spread them evenly. Sprinkle the grated cheese evenly over the whole thing, cover, and cook on low until the eggs are set (around five minutes).
You can make a vegetarian version by leaving out the bacon and adding pieces of broccoli, chopped mushrooms and/or chopped capsicum with the potatoes. A half tsp of curry powder added with the onion makes an interesting change. I guess then you could call it Indian Breakfast.