Photo by Babiche Martens
- Grill the pepper over a flame until the skin is charred. Put into a paper bag to steam. After 20 minutes, peel off the skin, remove the seeds and slice.
- Grill the bacon slices until crisp.
- Heat 1 Tbsp olive oil in a frying pan. Add the bread cubes, fry until golden and crisp then drain on baking paper.
- Heat 3 Tbsp olive oil in a pan. Add the garlic and red pepper then the eggs, chives and parsley. Cook gently for 3 minutes, stirring occasionally. Add the croutons, season and serve on individual plates with two rashers of bacon criss-crossed on each.