Cooking bacon - ideas please

buildersdaughter

I use bits of bacon in loads of things, and if you cook it and open freeze it , then pack back in a bag, you'll have bacon bits for all the uses above.
Here is one of my favourite all-time recipes, infinitely adaptable, there are versions from ll countries that grow tomatoes & peppers, and I haven't posted it on here for a few months (old MSE-ers will recognise it!)
For about 2 people for dinner:
Gently fry a chopped onion (+ bit of garlic if liked, and you can make the New World version by adding some chilli))
When it starts to colour, add a chopped pepper
When soft, add a tin of tomatoes (if not chopped, then chop in the tin using scissors)
Turn the heat up to evaporate the juice (how much depends on how you are serving it)
At this point you make some decisions - or just leave as it is for the vegans.
You can crumble in some bacon if you like, or leave as is.
You can drop eggs in and 'poach' them in the remaining juice
You can beat some eggs and stir in to scramble - either of these versions are lovely served with bacon, sausage, left over bits of ham (as in the classic French / Spanish versions )
I like to eat this with crusty bread, but it's great with pasta, rice, of baked potato.
I also have a version (bit too much of a faff for me) from Rose Elliott, in which you make a cumin-flavoured pastry case, put the mixture in and return to the oven with the raw eggs dropped in, so they 'oven poach'. I have served that with bacon crumbled over it.
I find it a cheery reminder of warmer places when I serve it in winter.