• serves 4 as a snack
  • Easy

This recipe comes from Lobos tapas bar in Borough market and is an ideal addition to a Spanish-inspired sharing menu. The runny fried egg with the pancetta and crisp bread is deeply satisfying.



  • ciabbata or baguette 1 (about 200g), slightly stale
  • pancetta or smoked bacon cubes 200g
  • olive oil
  • red pepper 1, sliced
  • garlic 1 clove, roughly chopped
  • smoked paprika 1 tsp
  • eggs 4, fried to serve 


  • Step 1

    Tear the bread into smallish pieces and tip into a large bowl. Put the bacon in a shallow pan with a couple of tbsps of olive oil, and fry until golden. Remove from the pan and reserve. 

  • Step 2

    Add the red pepper to the hot pan. When it starts to soften (about 10 minutes), add the chopped garlic and fry until lightly golden. 

  • Step 3

    Put the bacon back in the pan with the torn bread and keep stirring until golden, add the paprika at the last minute. Divide between small plates and add a fried egg. Sprinkle over a little more paprika to serve.

Nutritional Information

  • Kcals 373
  • Carbs 27.9g
  • Protein 15.8g
  • Fat 21.5g
  • Salt 2.1g
  • Saturates 6.4g
  • Fibre 2.7g