O'Dwyer's Pork Chipolatas & Bacon Brunch

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the tomato paste, cannellini beans, Louisiana spice blend and tne water. Bring to the boil then, reduce to simmer until slightly thickened, 2-3 minutes. Remove from the heat, then stir through the butter until melted. Cover to keep warm.

While the beans are cooking, place the pork chipolatas and cherry tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until cooked through, 10-15 minutes.

TIP: If your oven tray is crowded, divide between two trays.

In a large frying pan, heat a of olive oil over a medium-high heat. Cook the bacon turning, until golden, 4-5 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to a medium-high heat with a drizzle of olive oil if necessary. Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 4-5 minutes. Meanwhile, thickly slice the sourdough loaf. Toast or grill the bread to your liking.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.