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.