Baked Gammon with Peppers & Eggs (LCHF)

1. 1

   Heat half the fat in a skillet.

2. 2

   Sweat the onions and peppers until softened and slightly browned (about 5-8 minutes)

3. 3

   Add the paprika, garlic powder and tomato paste, stirring it to cover the vegetables.

4. 4

   Add the chicken stock and turn the heat down, allowing the sauce to reduce, stirring frequently.

5. 5

   In another skillet, heat the other tbsp of fat.

6. 6

   Fry the eggs to your liking.

7. 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. 8

   Season the egg with salt and white pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.