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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoons olive oil
1 small onion, finely diced
½ cup diced bacon
6 tbsps tomato paste
¾ cup water
salt and pepper
6 large hard rolls
6 eggs
salad oil for frying
Heat the oil and sauté the onion. Add the bacon and cook until it's transparent. Stir in the tomato paste, water, salt and pepper, then simmer for about 20 minutes on low heat. The sauce should have the consistency of a thick spaghetti sauce - add water if you need to.
Meanwhile, cut out a 1 ½ inch plug from the center of each roll. Through that opening hollow out the rolls with a small spoon until only about ¼ inch remains on the bottom and ½ inch on the sides of the rolls. Be careful not to pierce them! Spoon 3 tablespoons of sauce into each roll. Separate the eggs, reserving the whites. Put 1 yolk into each of the rolls, keeping them intact if you can. Beat the egg whites until stiff, then using a large spoon, cover each roll with egg white. Heat about ½ inch deep salad oil in a skillet. When it is very hot place 1 of the rolls on a slotted pancake turner. Hold it OVER (not in) the hot oil, and use a large spoon to pour hot oil over the top of the roll. Do it until the whites puff out and turn golden. It will take a minute or two, then place it on a paper towel to drain. Serve them immediately or the whites will deflate.