The preparation

• Cut up the onions and mushrooms. In a frying-pan, brown the onions with the lardons then add the mushrooms and let cook down.
• Then add the finely-minced ginger and garlic, half of the coriander and the cherry tomatoes. Baste with coconut milk. Let cook a couple of minutes.
• Preheat your oven to 180°C. Divide up the melted tomatoes-lardons-mushroom mixture into each ramekin.
• Break an egg, salt, pepper and then add the rest of the coriander. Put in the oven for about 10 minutes.
• Cut up the onions and mushrooms. In a frying-pan, brown the onions with the lardons then add the mushrooms and let cook down.
• Then add the finely-minced ginger and garlic, half of the coriander and the cherry tomatoes. Baste with coconut milk. Let cook a couple of minutes.
• Preheat your oven to 180°C. Divide up the melted tomatoes-lardons-mushroom mixture into each ramekin.
• Break an egg, salt, pepper and then add the rest of the coriander. Put in the oven for about 10 minutes.