6 cherry tomatoes, halved
1/2 teaspoon dried oregano
1 garlic clove, crushed
4 tablespoons coconut oil or other good-quality fat, melted
sea salt and freshly ground black pepper
4 rashers of bacon
1/2 ripe avocado, cut into cubes
1 teaspoon lemon juice
1 tablespoon olive oil
flat-leaf parsley leaves, to serve
Preheat the oven / BBQ to 120*C. Line a baking tray with baking paper.
Arrange the cherry tomatoes, cut-side up, on the prepared tray. Sprinkle on the oregano and garlic and drizzle 1 tablespoon of the coconut oil or fat over the top. Season with salt and pepper. Bake in the oven / BBQ for 30-35 minutes, or until the tomatoes have shrivelled slightly but are still juicy.
Heat 1 tablespoon of the coconut oil or fat in a non-stick frying pan over medium heat, add the bacon and cook for 2-3 minutes on each side until golden. If you like your bacon very crispy, cook for longer. Remove from the pan and keep warm.
Wipe the pan clean and reheat over medium heat with the remaining coconut oil or fat. Crack in the eggs and fry for 2 minutes until the egg white is set, or the eggs are cooked to our liking.
Place the avocado in a small bowl and pour in the lemon juice and olive oil. Gently toss and et aside.
Arrange the bacon and eggs on serving plates, then top with the avocado, oven-roasted cherry tomatoes and season with salt and pepper. Garnish with the parsley and serve.