Heating Instructions: Preheat the oven to 200°C. Bake the eggs and pork shoulder in their current container with the lid off for 12 minutes, or microwave for 2 minutes with the lid on. To serve, dress the salad and scatter it over the eggs. Enjoy!
Ingredients : pork, passata, vegetable stock, celery, zucchini, cannellini beans, onions, mixed bell peppers, garlic, dried thyme, eggs, rocket, spring onions, macadamia oil, sherry vinegar, olive oil, unsalted hazelnuts, pink salt, pecorino cheese