- Base: 3/4 Cup almond Flour
- 3/4 Cup grated parmesan
- 1 Tablespoon onion powder
- Pepper sprinkle
- 1 Large egg
- Toppings: 4 rashers or bacon
- 2 Tablespoons tomato paste
- 2 Tablespoons Nando's PERi-PERi sauce, flavour of your choice
- 1 Packed cup of baby spinach (1 oz/30g)
- 3/4 Cup shredded sharp cheddar
- 4-5 Grape tomatoes, sliced in half
- 2 Large eggs
1 Using a cast iron skillet (the standard, 10.5 inch size), cook your bacon to the desired crispness then remove from pan and set aside. Drain off the excess fat.
2 In a separate bowl, combine the almond flour, parmesan, egg and onion powder. Place in the mixture in the skillet and use the back of a spoon to compact the mixture to create a base. The mixture will be quite dry and crumbly but will stick when you press it together.
3 Place the skillet back on the stove on a low/medium heat. We want to slowly crisp the base up from the bottom.
4 While it is cooking, spread the tomato paste and then drizzle the PERi-PERi sauce over the base.
5 Scatter your spinach leaves and crack the two eggs over the top. Sprinkle the shredded cheese over the top and add the cherry tomato halves.
6 When the base has shrunk back slightly from the edge of the pan (it will only be slightly sizzling but all the good work is happening underneath, don't you worry), put the skillet under the broiler to melt the cheese and finish cooking the whites of the eggs
7 Remove and top with the bacon and more lashing of PERi-PERi sauce to taste!