Baked Gammon with Peppers & Eggs (LCHF)

• 2 slice baked gammon
• 1 medium onion, sliced
• 2 bell peppers, deseeded and sliced
• 2 tbsp bacon fat or lard
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 tsp tomato puree/paste
• 1 chicken stock cube, dissolved in a cup of hot water
• 2 free range eggs

1. Heat half the fat in a skillet.
2. Sweat the onions and peppers until softened and slightly browned (about 5-8 minutes)
3. Add the paprika, garlic powder and tomato paste, stirring it to cover the vegetables.
4. Add the chicken stock and turn the heat down, allowing the sauce to reduce, stirring frequently.
5. In another skillet, heat the other tbsp of fat.
6. Fry the eggs to your liking.
7. Place a thick slice of gammon on each plate, along with the peppers and onion mixture and place a fried egg on top of each.
8. Season the egg with salt and white pepper.

gammon, onion, bell peppers, bacon, paprika, garlic, tomato pureepaste, chicken, range eggs

Taken from cookpad.com/us/recipes/353869-baked-gammon-with-peppers-eggs-lchf (may not work)