Serves 2
Make the traditional bacon and eggs breakfast more exciting with chillies and toasted ciabatta.
Recipe Category

You will need

1 T (15 ml) canola oil
4 – 6 rashers of streaky bacon
4 slices of ciabatta, toasted
1 – 2 eggs per person
Ina Paarman’s Chilli & Garlic Seasoning
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce

Ina’s Tip

For a milder flavour, you can use our Braai & Grill Seasoning and our Sun-dried Tomato Coat & Cook Sauce.
In Texas or Mexico they would use corn or flour tortillas in place of toast.


Warm a dry frying pan until very hot, add the oil and swirl to cover the base of the pan, add the bacon and cook on both sides until crisp. Make the toast.
Break the eggs into the same pan, you may want to use egg rings to keep a good shape, cover and cook until done to your preference. Season lightly with Chilli & Garlic Seasoning. In the meantime decant the Peri-Peri Sauce into a glass dish and warm in the microwave for 1 minute on high.
Place 2 slices of toasted ciabatta onto each plate. Top generously with sauce. Place an egg or two on top, followed by rashers of bacon.
Serve with freshly squeezed orange juice.