Step 1

Preheat oven to 375˚F. Lightly grease a large casserole dish (mine was 9-inch/ 23 cm)

Step 2

Cook the pasta according to the directions on the packaging. Drain and cover.

Step 3

While the pasta is cooking, cook the bacon in a pan over medium heat for about 3 minutes.

Step 4

Add the onion and pepper and saute until the onion is just starting to soften but not brown.

Step 5

Toss the tomatoes in the pan briefly then add this mix to the pasta.

Step 6

Stir to distribute the bacon, onions, peppers and tomatoes evenly through the pasta.

Step 7

Mix the cheese through the pasta.

Step 8

Pour the pasta into the casserole dish and use your hands to make sure the add-ins are evenly distributed.

Step 9

Season the eggs with a couple of pinches of salt and some freshly ground pepper.

Step 10

Pour the eggs over the pasta and shake the dish a little to make sure the egg is evenly distributed.

Step 11

Top with remaining cheese.

Step 12

Bake for 25-30 minutes or until the cheese is bubbling and melted. Garnish with fresh chives and serve warm.

Step 13

Leftovers can be reheated in a microwave or low oven.