• 8 Rashers streaky bacon roughly sliced into quarters.
• 1 medium onion thinly sliced
• Garlic finely chopped
• 1 red pepper cored and sliced
• 2   Zucchini spiralised or sliced thinly
• 8 organic eggs
• 150 g button or field mushrooms sliced
• cherry tomatoes halved
• a handful of baby spinach or kale
• Parsley
• Salt and pepper
• 1 Tbsp of Coconut oil or butter.

Directions:

1. Start by lightly frying the bacon, onion and garlic in a large pan, I use a Paella pan and remember it is going to cook again in the pan.
2. Remove bacon mix from pan, leaving the fat and juices in the pan , add the coconut oil and coat sides and base with oils.
3. Scatter /arrange zucchini, mushrooms , peppers , spinach and all other veggies you have decided to use on the bottom of your an
4. Top with the bacon and onions mix and arrange the cherry tomatoes on top.
5. Now carefully break/ arrange the eggs onto the veggie base, return to the stove top and cook gently for approximately 15minutes or until the eggs have set.
6. Add salt and pepper to taste as well as a generous handful of parsley.  Enjoy.

Recipe inspiration by Chef, Diana Bigwood, New Zealand.