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Onion - 1
Tomatoes - 2 (peeled)
Macaroni - 30 g (small shapes)
Rashers streaky bacon - 4
Butter - 30 g
Eggs - 4
Peas - 4 tbsp (cooked)


  • Peel and chop the onion. Peel and roughly chop the tomatoes. Cook macaroni as directed on the packet. Grill bacon rashers until crisp. Meanwhile, using a strong 8-inch frying pan, fry the onion in the butter until golden.
  • Whisk eggs with 2 tbsp cold water and season to taste, pour over the onion. Sprinkle over the peas, chopped tomatoes and macaroni. Cook gently, stirring the centre and loosening the edges with a palette knife until set. Put under a hot grill for 1 minute.
  • Serve in quarters, each topped with a crisp slice of bacon.
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