For the herb mixture, combine the spices to taste and grind finely in a mortar.
Fry the bacon slices and salami in a frying pan until crisp, drain on kitchen roll. Drain off the fat except for a thin layer. Fry the tomato slices in the fat.
Beat the eggs in a suitable bowl, do not mix. Slide out of the baking bowl onto the tomatoes, poke briefly, then poke the yolks and stir gently with a wooden spatula, keeping the color of the yolks.
Sprinkle with the herb mixture as you like.
Our tip: Use bacon with a subtle smoky note!
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