Bacon, Eggs & Chipolatas with Smoked Cherry Tomato Relish

Published 21st April, 2020

Cuisine: Australian   Serves: 4

Preparation: 20 Hrs   Cooking: 15 Mins


  • 1 (200gm) Schulz Bacon
  • 1 (500gm) Barossa Fine Foods Chipolatas
  • 1 Dozen ‘Chirpy Chooks’ Free Range Eggs
  • Olive Oil or Vegetable Oil
  • 1 Punnet Trussed Cherry Tomato
  • Thick Sliced Sourdough Bread
  • Butter


  • 2 tbls Olive Oil
  • 2 Brown Onions, chopped
  • 4 Cloves Garlic, Finely chopped
  • 2 ½ tbls Smoked Paprika
  • 4 x 400gm (cans) Cherry Tomatoes
  • ½ Cup Brown Sugar
  • ⅓ Cup Tomato Paste
  • 1 Cup Water
  • 1 tsp Cracked Black Pepper



  1. For the relish, In a large heavy based saucepan over a medium heat sauté the onions and garlic in the olive oil until soft and fragrant, add the smoked paprika and cook for 2 minutes, stirring occasionally.
  2. Add the cherry tomatoes, water, brown sugar, tomato paste and black pepper, stir well to combine. Reduce heat to a very gentle simmer.
  3. Allow to simmer covered for 1 ½ hours with the lid on, stirring occasionally. Remove the lid and continue to simmer for a further 20-30 minutes or until the relish is a thick consistency. Taste and season with sea salt.
  4. Store in pre-sterilised jars or keep in the fridge for one week
  1. Preheat oven to 150℃
  2. Heat a large frypan over a medium heat, add little olive or vegetable, place the sausages in the pan, cook until golden brown on one side then turn over, add the bacon & cherry tomatoes to the pan and cook until golden, remove the sausages, bacon and tomatoes from the pan and place in the oven to keep warm while you cook the eggs & toast.
  3. Using the oil already in the pan, crack the eggs into the pan and cook to the required degree of doneness, toast the bread, butter and serve.