Heat 1 tablespoon of oil in a non-stick ovenproof frying pan over a medium heat, add the leftover veg and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
Meanwhile, halve the tomatoes, trim the mushrooms and trim most of the fat from the bacon.
Put the chipolatas and tomatoes on a tray, drizzle lightly with oil, and place under the grill for 4 minutes. Turn the chipolatas over, add the mushrooms to the tray, face up, drizzle with a little oil and season with sea salt and black pepper.
Lay the bacon in and around everything and pop the tray back under the grill for another 7 to 8 minutes, or until the chipolatas are cooked through.
When the tray of extras is just about perfect, turn the oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm,
Give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack in the eggs – it looks fantastic, isn’t predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking.
To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras on the side.