Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 20 minutes
  • Krone Night Nectar Méthode Cap Classique 2016


  • 2 garlic cloves, sliced
  • 350 g Woolworths Bella tomatoes, halved
  • 1 T olive oil
  • 2-3 T Woolworths harissa paste
  • 1x 500ml carton Woolworths organic vegetable stock
  • sea salt and freshly ground black pepper, to taste
  • 200 g Woolworths dried egg noodles (or 500g fresh)
  • 250 g Woolworths wood-smoked streaky bacon, grilled
  • 4 free-range eggs, fried
  • exotic mushrooms, pan-fried, for serving (optional)
  • basil, for serving

Cooking Instructions

1. Fry the garlic and tomatoes in the olive oil in a deep pan for 2 minutes. Add 2 T harissa paste and fry for a further minute.
2. Add the stock and 2 cups water. Simmer for 10 minutes and season to taste. Add more harissa if you like.
3. Serve warm with the cooked noodles, bacon and fried eggs, garnished with basil.

Cook’s note: If you’re using dried egg noodles, bring a saucepan of salted water to the boil, add the noodles and simmer gently for 3–4 minutes, or until cooked to your liking. Drain and serve immediately.

Find more breakfast inspiration here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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