Ingredients
- 2 tsp All Purpose Seasoning
- 200 g Bacon (chopped)
- 1 whole Brown Onions (chopped finely)
- 400 g Can of Diced Tomatoes
- 35 g Cheese (Feta)
- 60 g Cheese (Parmesan)
- 0.50 tsp Chili Flakes (optional)
- 6 whole Eggs
- 4 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic
- 70 g Kale (fresh, de-stemmed)
- 1 whole Lemon Juice
- 70 g Mushrooms
- 15 g Parsley (fresh)
- 2 tsp Sweet Paprika Powder
Instructions
- 1. In a pan, heat the half the olive oil on medium heat. Add chopped bacon, cook until crispy on both sides. Set aside.
- 2. Add remaining olive oil to the same pan, sauté brown onion, mushrooms, garlic with sweet paprika and all purpose seasoning. Stir frequently for approx. 5mins or until softened.
- 3. Once softened, add the chopped kale leaves and cook for an additional 4-5 minutes, stirring occasionally.
- 4. Add in the can of diced tomatoes and lemon juice. Bring to high heat.
- 5. Spoon the mixture into small oven safe bowls (or ramekins). Carefully crack eggs into the bowls.
- 6. Cover the bowls with aluminium foil, place on a tray and into the oven at 175°C (345°F). Allow the eggs to cook for 8-10 minutes until all the whites are firm and cooked.
- 7. Season with parsley, parmesan and feta cheese. Sprinkle chilli flakes and serve.