4 medium vine tomatoes
4 rashers streaky bacon (we use Freedom Farms)
3 tablespoons finely chopped basil or flat-leaf parsley
sea salt and freshly ground pepper
2-3 cured chorizo sausages
handful of rocket leaves
Preheat the oven to 180˚C.
Tomatoes: Wrap each tomato in a rasher of bacon and secure with a toothpick. Place on a baking tray and drizzle with a little olive oil, salt and pepper. Bake for 8-10 minutes until the bacon is cooked.
Cut the chorizo into 3-4 long pieces. Heat a little olive oil in a sauté pan and cook the chorizo until golden. Drain on kitchen towels and keep warm in a low oven.
Omelettes: Break 2 eggs into a small dish and whisk in a ¼ of the herbs and season. Heat a 26 cm sauté pan with a little olive oil over a medium heat and pour in the eggs. Tilt the pan to distribute the eggs evenly and cook for 1 minute or until just set. Flip the omelette over and cook the other side briefly. Slide onto a plate and keep warm while you make the remaining omelettes.
To serve: Spread each omelette with tomato chutney and top with chorizo and rocket. Fold in the sides and transfer to plates. Serve with the bacon-wrapped tomatoes, grilled bread and extra tomato relish.