INGREDIENTS

• 9 strips bacon (eight for the shakshuka)
• 2 pickled jalapeno peppers
• Juice of 1/2 lemon
• Salt
• Cobram Estate EVOO
• 10 chives, finely chopped
• *Serves 4

DIRECTIONS

*Missing directions

1. Place strips of cooked bacon and jalapenos in cast-iron on the grill. Cover with lid and cook for 15 minutes.

2. Dice jalapeno chilies and bacon; toss into a bowl.

Squeeze the lemon juice over the diced jalapeno and bacon and season with a little salt and EVOO. Stir through the chives.