2 x 200g packs Dry Cure Back Rashers
2 medium Red Onions
300g Cherry Tomatoes
300g tub Soured Cream
4 large Eggs
A little Sunflower Oil
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Line each tin with a tortilla.
Peel, halve and slice the onions.
Slice the bacon into thick slices.
Halve the cherry tomatoes.
In a large frying pan or wok – sauté the onions and bacon for a few minutes until just cooked and slightly brown – add the tomatoes and cook another minute.
Divide the mixture between the tortilla cases.
Spoon dollops of the soured cream over the bacon mix.
Make a well in the centre of the mix and crack an egg into the space.
Bake in the oven for 8-10 minutes – until the egg is just set.
Remove from the tins and enjoy.