Vegetable lasagna 'sunny side up'

Attending a catered event as a guest was often a risky business at some companies I worked for as a student. Unlike eating in a restaurant, which is generally manned by competent chefs, a catered event could be a recipe for disaster and angry, disgruntled clients. The problem was always the chefs, who were somewhat less than professional in one company I worked for.

Store cupboard pork, bacon and black bean chili

Due to the ongoing drama of a broken down fridge and freezer and feeling the pinch of having spent $1,500 to replace it, I decided to buy nothing extra to make dinner, but to only use what we had available in the cupboards and the small beer fridge we are currently using as our substitute. I found some tinned tomatoes and some black soy beans, along with a can of chipotle chili in adobo sauce, which seemed a perfect combination along with some left over roast pork shoulder and back bacon and lo and behold a chili was born.