2 Tablespoons PERi-PERi sauce, flavor of your choice
1 Packed cup of baby spinach (1 oz)
3/4 cup shredded sharp cheddar
4-5 Grape tomatoes, sliced in half
2 Large eggs
Using a cast iron skillet (standard 10.5 inch size), cook your bacon to the desired crispness then remove from pan and set aside. Drain off the excess fat.
In a separate bowl, combine the almond flour, parmesan, egg and onion powder. Place the mixture in the skillet and use the back if 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.
Place the skillet back on the stock on a low/medium heat. We want to slowly crisp the base up from the bottom.
While it is cooking, spread the tomato paste and then drizzle the PERi-PERi sauce over the base.
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.
When the base has shrunk back slightly form 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.
Remove and top with the bacon and more lashings of PERi-PERi!