I found this recipe in one of my mother’s old cooking books. I’m sure it is dated, but I can’t find any information to back that up. It has become my favourite lunch dish, served with a fried egg on top, but it also goes well as a side dish with steak or sausages.
- 100g bacon, rind and fat removed
- 1 onion
- 1 tbsp parsley, finely chopped
- ½ tsp thyme
- 1½ cups breadcrumbs
- 4 large tomatoes
- Salt and pepper
- Pinch of sugar
- 2 tbsp butter
Chop the bacon and the onion very finely, or put both in a food processor. Add the herbs and breadcrumbs, mixing together with your hands. Grease a shallow pie dish of about 20 to 25cm and spread half the mixture on the bottom. Slice the tomatoes and layer over the top, finishing with a sprinkle of salt and pepper and a generous pinch of sugar. Cover with the rest of the mixture, pat it down and dot butter all over the top.
Cook in a 200ºC oven for 25 minutes or until crisp. Serve as lunch or breakfast.