| 12 | 25 | 494 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 450 gm | Waitrose Smoked British Thick Back Bacon (chopped) |
| 100 gm | Yellow onion (chopped) |
| 100 gm | Red bell pepper (chopped) |
| 1 tbsp | Paprika |
| 1 tsp | Cumin (ground) |
| 1/2 tsp | Black pepper |
| 1 tsp | Himalayan salt |
| 1/4 cup | Bone broth, Organic (or water) |
| 1 can(16oz) | Crushed tomatoes canned |
| 8 large | Egg |
| 1 tbsp | Basil, fresh (chopped) |
Cook the bacon in a little oil (if needed) in a large wok style frying pan for 2 mins over medium heat.
Add the onion and red pepper to the pan to sauté.
Add all of the spices then stir in the bone broth, cover and sauté for 6-8 mins.
Stir in the crushed tomatoes and warm through.
Create 8 wells for the eggs and gently crack the eggs into the wells.
Cover the pan and cook over a medium heat for 6-8 mins until the eggs are cooked to your liking.
Remove from the heat, sprinkle over the chopped fresh basil and serve immediately.
| Meat Alternative | 1.1 |
| Vegetables | 1.5 |
