Pea shakshuka with bacon dust

Bacon dust

• 150 g rindless bacon rashers (approx. 4 rashers)

Pea purée

• 700 g water
• 1 - 2 tsp Vegetable stock paste, to taste (see Tips)
• 1 spring onion/shallot, trimmed and cut into thirds
• 2 pinches ground black pepper, plus extra to season
• 330 g frozen peas
• 4 eggs
• sea salt, to season
• 130 g sugar snap peas, trimmed, cut into slices lengthways
• goats cheese, cut into pieces, to serve
• pea shoots, to serve
• 4 slices sourdough bread, toasted (optional)