In a pan over medium heat add pancetta and cook for 5 minutes. Remove it from pan and set aside on a plate.

Using oil from the pancetta, add in raw cabbage and cook for 10-12 minutes to soften the cabbage.

Season to taste with salt and pepper.

If you are not using pancetta, substitute avocado oil for the pan.

In a large frying pan, over medium heat up 4 Tbsp avocado oil.

Add mushrooms and bananas.

Cook for 3 minutes.

Season with salt and pepper to taste and continue to cook for 2-3 more minutes.

Clear a space in middle of the pan, add more oil and add the eggs sunny side up.

Add cabbage, tomatoes and nutmeg around the eggs. If using pancetta, scatter it on top.

Continue to cook for 3-4 minutes.

Egg yolks should be a bit runny.

Enjoy.