Note: for a great vegetarian alternative to this dish – use sautéed mushrooms and haloumi instead of the bacon and chorizo.
First make the piperade- combine some olive oil with the capsicums, onion, chilli and garlic in a saucepan over a medium heat and cook until the onion is soft. Add the thyme, bay leaves, sugar, and tomatoes, simmer for 20-25 minutes. Season to taste.
While the piperade is cooking, fry the bacon and chorizo with some olive oil until crispy. Have some water simmering in a saucepan with some white vinegar and poach the eggs to your liking.
To serve, mix the chorizo and bacon in with the piperade and spoon into bowls, top with poached eggs and some sourdough toast on the side.
1 tablespoons olive oil
1 each red, green and yellow capsicum, diced
1 brown onion, sliced
1 clove garlic, crushed
1 small red chilli, deseeded and finely chopped
2 sprigs thyme
2 bay leaves
1 tablespoon caster sugar
4 large tomatoes, peeled and diced
1 chorizo sausage, sliced
4 rashers bacon, sliced
salt and pepper
sourdough toast to serve