Bart's Recipes
Rinse the two large tomatoes and slice them with a sharp knife into even slices. Break the six organic eggs into a bowl beforehand so they are ready for the later steps in the cooking process.
Heat a large skillet over medium-high heat and fry the four slices of organic breakfast bacon until crispy on both sides. Remove the bacon from the pan and let drain well on a paper towel. Add the teaspoon of coconut oil to the remaining fat in the pan and let it melt. Place the tomato slices in the fat and fry them on both sides briefly until they start to soften slightly.
Carefully pour the eggs over the fried tomatoes in the pan. Immediately distribute the pinch of turmeric evenly over the eggs. Fry everything over low heat until the egg whites are completely set and the egg yolks have reached your desired level of doneness.
Carefully slide the fried eggs with tomato from the pan onto a flat plate or divide between multiple plates. Lay the crispy bacon slices on top whole or broken into large pieces. Finally sprinkle the dish with the Celtic sea salt and serve immediately while warm.
