3 oz organic bacon or pancetta, cut into slices about 1/3 inch thick
1 tablespoon extra virgin olive oil
1 medium yellow onion, halved and thinly sliced
2 medium bell peppers of different colors, halved, cored, seeded and thinly sliced
3 cloves garlic, minced
1 teaspoon minced fresh thyme
Kosher or sea salt
1 1/2 cups grated tomato (take out the seeds, grate flesh on large holes in box grater, discard the skin)
Large pinch of hot red pepper flakes
8 large organic eggs, lightly beaten
Freshly ground pepper
2 tablespoons minced fresh Italian parsley
Put bacon pieces in a cold skillet with the olive oil and set over low heat. Cook, turning with tongs, until the pieces are crisp. Using a slotted spoon, transfer to paper towels and drain.
Add the onion, bell peppers, garlic and thyme to the skillet and season with salt. Cook, stirring until the veggies have softened (about 10 mins). Cover, make sure the heat is low, and cook until the vegetables are fork tender, about 5 mins longer.
Uncover, add the tomato, hot pepper flakes and another pinch of salt. Raise the heat to moderately high. Cook, stirring constantly until the tomato collapses into a sauce. Add water as needed if the mixture threatens to scorch.
Reduce the heat to low and add the eggs. Then stir constantly with a spatula frequently scraping the bottom and sides of the skillet. Continue cooking slowly until the eggs begin to thicken the mixture. Stir in the bacon and continue stirring until the mixture is creamy and custard-like, only 1 to 2 mins! You are not trying to make scrambled eggs.
Divide among warmed individual plates and top each service with some pepper and parsley. Serve immediately.
Source: "Eating Local" by Janet Fletcher