Add the diced tomato, apple cider vinegar, Worcestershire sauce, garlic, smoked paprika and chilli flakes to a small pan.
Cook over medium heat for around 8–10 minutes, stirring occasionally and crushing some of the tomato as it softens.
Add a little water if needed while it cooks. You're looking for something between a chunky relish and a thick dipping sauce.
Season with black pepper and taste before adding salt.
Cook the Breakfast
Pan-fry the wood-smoked bacon until browned and cooked to your liking. Remove from the pan and keep warm leaving the rendered bacon fat in pan.
Fry four eggs sunny-side up, keeping the yolks runny for dipping.
To save time, I used one pan to cook the bacon and another pan to cook the eggs simultaneously
Slice the shiitake mushrooms and sauté with the rendered bacon fat, thyme and black pepper until browned and tender. Season lightly with salt if needed.
Pan-fry the two pieces of roti until golden and crispy on both sides. Cut each roti into quarters.
Add the mixed leaves to the plate just before serving.
Serve everything together with the tomato relish in the middle and the crispy roti quarters on the side for dipping.