Use a small frying pan to gently fry the onion and garlic in the olive oil. Once onions begin to soften add the mushrooms and bacon and fry for a further minute. Next add the tomato puree, Cayenne pepper, coriander, smoked paprika, dried chillies and salt and pepper. Mix together well and fry for an additional minute to ensure all ingredients are well coated with the puree and spices. Add the tinned tomatoes and continue to heat until just boiling. Add half of the parmesan and stir in.
At this point you can either crack the egg directly into the sauce in the pan or transfer the sauce to a small pie dish and then crack the egg into this (tip - boil the egg in its shell for 1 minute prior to cracking to prevent the egg white from seeping into the tomato sauce. Crack into a ramekin first, if you are unsure about cracking straight into the sauce).
Dot the croutons around the edge of the dish then sprinkle the remaining parmesan over the whole dish. If using a pie dish: place the pie dish onto a baking tray and bake in the oven for 20 minutes. If using the pan, keep on the heat and cover with a lid - simmer for 5 minutes or until the egg is just cooked. In the meantime toast 2 slice of bread, butter and cut into soldiers for dipping.
Check the breakfast bake after 15 minutes by gently pressing on the top of the egg with the flat side of a knife to see how firm it is. The yolk should appear to be runny but the white cooked. At this point remove from the oven or take off the heat and place on a plate or spoon out into a bowl and serve with the toast. Sprinkle over extra parmesan if desired. Then plunge the toast into the centre of the yolk and enjoy!!