Prep 20 mins / Cook 35 mins / Serves 4

Ingredients:
1 tbsp olive oil
2 pork rashers, thinly sliced
1 onion, chopped
400g can diced tomatoes
2 tbsps treacle
2 tbsps brown sugar
2 tsps mustard powder
2 cloves garlic, peeled, finely chopped
1 long red chilli, sliced
2 bay leaves
2 x 400g cans cannellini beans, rinsed, drained
1 tbsp red wine vinegar
4 eggs
Rocket leaves, feta, buttered toast, to serve

Directions:
In a large, heavy-based, deep frying pan, heat oil on medium. Saute pork and onion, 6 to 8 mins, until pork is well browned and onion softens.

Stir in tomatoes, treacle, sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 mins.

Mix beans and vinegar through. Simmer, uncovered, 4 to 5 mins, until sauce thickens. Season to taste.

Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, 3 to 4 mins, until egg whites are completely set. Scatter with rocket leaves and crumble feta over. Serve with toast.

Prep 10 mins (Plus Chilling) / Cook 1 hour / Serves 4-6

Ingredients:
1 kg potatoes, cut into 2-cm cubes
1 bunch green onions, trimmed, sliced
2 tsps thyme leaves, plus 4 extra sprigs
¼ cup olive oil
20 g butter
6 streaky bacon rashers, rind removed
2 tbsps maple syrup
6 eggs
12 cherry tomatoes

Directions:
Place potatoes in a saucepan and cover with cold water. Bring to boil on high. Cook 6 to 8 mins, until just tender. Drain well and cool 5 mins.

Transfer potatoes to a large shallow ovenproof dish or roasting pan. Top with onions and thyme. Using a masher, press to squash potatoes into a cake. Cover and chill until ready to cook.

Preheat oven to hot, 200 C. Drizzle potatoes with oil and dot with butter. Bake 30 mins.

Add bacon to pan and brush with syrup. Bake 10 mins.

Using a large metal spoon, make 6 indents in potato mixture. Crack an egg into each. Scatter with tomatoes and extra thyme. Bake a further 5 to 10 mins, until egg-whites are just set. 6. Serve potato cake warm.

Prep 15 mins / Cook 25 mins / Serves 4

Ingredients:
2 tbsps olive oil
2 red onions, sliced
2 long red chillies, seeded, sliced
2 x 400 g cans cherry tomatoes
½ cup coriander leaves and stems, chopped, plus extra leaves to serve
¼ cup pitted black olives
1 tsp caster sugar
8 eggs
¼ cup Parmesan cheese, grated
Crusty bread, to serve

Directions:
Preheat oven to moderate, 180 C.

In a large ovenproof frying pan, heat oil on medium. Saute onion and chilli 4 to 5 mins until onion is tender. Add tomatoes, coriander, olives and sugar, stirring to combine. Bake, uncovered, 15 mins, until bubbling.

Remove pan from oven. Stir well. Using the back of a large spoon, make 8 indents in tomato mixture for eggs. Break eggs into recesses. Sprinkle with Parmesan.

Bake a further 5 to 8 mins until egg-whites are completely set.

Sprinkle with extra coriander leaves. Serve warm accompanied with crusty bread.