Tomato-Bell Pepper Pan with Egg and Bacon

Preparation

• 1
  Now sauté the finely chopped onions and bell pepper strips in the remaining bacon fat and briefly sweat with tomato paste. Then add the chopped canned tomatoes with the finely chopped parsley. Season everything with salt, pepper, and sugar. Bring to a brief boil, then let everything simmer for 2–3 minutes.
• 2
  Finely dice the onion. Wash and finely chop the parsley. Cut the bell pepper into bite-sized strips. Fry the bacon in a large pan without fat until really crispy, then remove.
• 3
  Now crack the eggs over the tomato-bell pepper pan. Do not stir in the eggs, but let them set for 8 minutes with the lid closed and over low heat. Serve the tomato-bell pepper pan together with the set eggs and bacon.