Ingredients

Units

Sauce

1 brown onion, halved 2 cloves garlic 1/2 a red capsicum, deseeded and halved again 60g coconut oil or olive oil 600-700g vine-ripened tomatoes, quartered 2 carrots, peeled & quartered 100g tomato paste 100g water 2 Tbsp vegetable stock paste 1 tsp dried Italian herbs 1 tsp apple cider vinegar 1 tsp honey fine sea salt & pepper to taste

In the pan

2 rashers nitrate-free bacon, rind removed, roughly chopped 2 Tbsp coconut oil 2 zucchinis, made into 'noodles' with a veggie spiraliser, or peeled in thin ribbons with a potato peeler 6-8 eggs

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Instructions

1. Place onion, garlic and capsicum into a Thermomix bowl and chop 3 sec/speed 5.

2. Add oil/fat and cook 3 mins/Varoma/speed 1.

3. Add tomatoes & carrots and chop 6 sec/speed 5.

4. Add remaining sauce ingredients and cook 20 mins/Varoma/rev/speed 1.

5. While the sauce is cooking, fry bacon gently in a large frying pan with coconut oil, until crispy. Turn off the heat and leave it in pan.

6. When the sauce is done, pour into pan, add zucchini noodles, and heat until simmering.

7. Make wells in sauce with the back of a large spoon, and crack in eggs. Cover with a lid and simmer until eggs are done to your liking.

Notes

I use a Benriner for my ‘zoodles’ – it makes awesome vege ‘spaghetti’!