3 tbsp olive or macadamia oil
1 onion, finely chopped
1 garlic clove, finely chopped
4 rashers lean bacon, finely chopped
1/2 cup mushrooms, sliced
1 tsp vinegar
pinch of salt
1 sweet potato, skin removed and flesh peeled
Add the oil to a frying pan on high heat and brown the onion and garlic for 3-5 minutes.
Brown the bacon and mushrooms for 4-5 minutes. Remove from the heat.
Bring a small pot of water to the boil, add the vinegar and create a whirlpool by circling the water. Turn the heat to medium and crack an egg into the centre, carefully moving the egg to the outside and repeat with remaining eggs until cooked. Remove to paper towels with a slotted spoon.
Meanwhile, bring a pot of water to the boil and add a pinch of salt along with a splash of oil. Add the peeled sweet potato and cook for 20 seconds, before draining and running under cold water for 15 seconds. Drain again.
Combine the bacon with the sweet potato and remaining oil in a mixing bowl. Serve to a plate and top with an egg each.
Tip: Teaming your paleo carbonara with a white wine that’s crisp, dry and Italian. Let’s go with pinot grigio.